Ingredients
2 cups sugar1 cup canola oil1 cup whole milk1 cup brewed coffee, room temperature2 large eggs, room temperature1 teaspoon vanilla extract2 cups all-purpose flour3/4 cup baking cocoa2 teaspoons baking soda1 teaspoon baking powder1 teaspoon saltBUTTERCREAM FROSTING:1 cup butter, softened8 cups confectioners’ sugar2 teaspoons vanilla extract1/2 to 3/4 cup whole milk
Preparation
In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended.
Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners’ sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.
