The basic buttery frosting has an un-matchable taste. With a few simple variations, you can come up with different colors and flavors.

INGREDIENTS

  • 2 cups sugar
  • 1 cup canola oil
  • 1 cup whole milk
  • 1 cup brewed coffee, room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • BUTTERCREAM FROSTING:
  • 1 cup butter, softened
  • 8 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1/2 to 3/4 cup whole milk

DIRECTIONS

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 two 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 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. Yield: 12 servings.