For Icing:

1 c. milk
5 tbsp. all-purpose flour
1/2 c. butter
1/2 c. shortening
1 c. sugar
1 tsp. vanilla

Combine milk and flour in a saucepan and cook until thick. Cover and refrigerate. In a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cake when it is completely cooled.

For Cake:

2 eggs
1 tsp. vanilla

Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk and beat at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Batter will be thin. Pour into two greased and floured 9-inch cake pans.

Bake at 325°F for 25 to 30 minutes. Cool cakes for 15 minutes before removing from pans. Complete cooling on wire rack.