My ingredients:2 cups all-purpose flour2 cups white sugar3/4 cup unsweetened cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1 cup cold brewed coffee 1 cup milk 1/2 cup vegetable oil 2 teaspoons vinegar
Separate the eggs and whip the egg whites until stiffThen fold in the stiff egg whites once the rest of the ingredients are mixedYou should bake the cake as directed by your recipeOnce the cake is done, leaving the cake in the pan cover with aluminum foil for 5 minutesOnce the 5 minutes is up, immediately turn the cake out of the pan onto Saran Wrap and wrap the cakeThen put the Saran Wrapped cake into a Ziploc Freezer bagSet the cake on a flat surface.a plate or a foil covered cake boardThen put the cake into the freezer for about an hour.or longer if you're not going to decorate it that dayOnce the cake is out of the freezer, allow it to come to room temperature on your counterAs soon as you unwrap the cake, apply a crumb coatOnce the crumb coat crusts, apply your frostingI know it sounds like a lot of work, but these steps will keep your cake as moist as possible.
