Ingredients
2 cups all-purpose flour2 cups sugar2 teaspoons baking soda3/4 cup baking cocoa1 teaspoon salt1 teaspoon baking powder1 cup canola oil1 cup brewed coffee1 cup whole milk2 large eggs1 teaspoon vanilla extractFAVORITE ICING:5 tablespoons all-purpose flour1 cup whole milk1/2 cup butter, softened1/2 cup shortening1 cup sugar1 teaspoon vanilla extract2 to 4 tablespoons sprinkles, optional
Preparation
Preheat oven to 325°. Grease and flour two 9-in. round baking pans. Sift dry ingredients together into a large bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) Pour into prepared pans.
Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Meanwhile, for icing, in a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl. Cover and refrigerate until chilled.
In a large bowl, beat butter, shortening, sugar and vanilla until creamy, 3-4 minutes. Add chilled milk mixture and beat 10 minutes. Stir in sprinkles if desired. Spread frosting between layers and over top and sides of cake. If desired, dust with additional cocoa.
