2 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. unsweetened cocoa
2 c. sugar
1 c. vegetable oil
1 c. hot coffee
1 tsp. vanilla
1 c. milk

Sift together dry ingredients in a mixing bowl. Add oil, coffee, vanilla and milk, mix for 2 minutes (batter will be thin). Pour into 2 greased and floured 9 x 1 1/2-inch pans. Bake 325°F for 25 to 30 minutes. Cool.

Icing:

1 c. milk
5 tbsp. all-purpose flour
1/2 c. (1 stick) butter, softened
1/2 c. shortening
1 c. sugar
1 tsp. vanilla

Combine milk and flour; cook until thick, cover and refrigerate. In a mixing bowl, beat softened butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mix and beat for 10 minutes. Frost cake, sprinkle with chopped nuts, if desired.