Chocolate Cabin Cake

Makes 10 to 12 servings

2 c. all-purpose flour

2 t. salt, divided

1 t. baking powder

1 t. baking soda

3/4 c. baking cocoa

2 c. sugar

1 c. oil

1 c. hot brewed coffee

1-1/4 c. milk, divided

2 eggs

2 t. vanilla extract, divided

16-oz. pkg. powdered sugar

3/4 c. butter-flavored shortening

1 t. almond extract

In a bowl, sift together flour, one teaspoon salt, baking powder, baking soda, cocoa and sugar. Add oil, coffee and one cup milk. Beat with an electric mixer on medium speed for 2 minutes. Add eggs and one teaspoon vanilla; beat for 2 minutes more. Pour into 2 greased and floured 9" cake pans. Bake at 325 degrees for 25 to 30 minutes. Cool at least 15 minutes before removing from pans. In a large bowl, beat together powdered sugar, shortening, almond extract, remaining salt, milk and vanilla for 5 minutes; ice cake.

Coffee adds a rich taste to chocolate recipes...just substitute an equal amount for water or milk in cake, cookie or brownie recipes.