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.