2 c  All-purpose flour
1 ts Salt
1 ts Baking powder
2 ts Baking soda
3/4 c  Unsweetened cocoa
2 c  Sugar
1 c  Vegetable oil
1 c  Hot coffee
1 c  Milk
2    Eggs
1 ts Vanilla extract

-FAVORITE ICING-
1 c Milk
5 tb All-purpose flour
1/2 c Butter, softened
1/2 c Shortening
1 c Sugar
1 ts Vanilla extract

Sift together dry ingredients in a mixing bowl. Add oil, coffee, and milk;
mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more
minutes. (Batter will be thin.)

Pour into 2 greased and floured 9″x1 1/2″ cake pans. Bake at 325 for 25-30
minutes. Cool cakes 15 minutes before removing from pans. Cool on wire
racks. Meanwhile, for icing, combine milk and flour in saucepan; cook until
thick. Cover and refrigerate. In a mixing bowl, beat butter, shortening,
sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for
10 minutes. Frost cooled cake.