My VERY Favorite Chocolate Cake with My VERY Favorite Frosting

It is spectacular.
It is rich.
It is moist.
It is perfect.
Chocolate Cake is my ULTIMATE dessert.  Like last-meal-on-earth favorite.  This chocolate cake is true perfection.  Topped with that crazy icing made with flour that tastes like a cross between whipped icing and the filling of a Ho-Ho.  Maybe I should have called this a deconstructed Ho-Ho Cake.
This is one of those things I really wish I could just make one for each of you just so you could try it.  So, please, please, pretty please try this cake. 

My VERY Favorite Chocolate Cake
Recipe Source:  slightly adapted from Hershey's

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 tsp baking powder
• 1-1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup milk
• 1/4 cup vegetable oil
• 1/4 cup coconut oil, melted
• 2 tsp vanilla extract
• 1 cup boiling water

Heat oven to 350°F. Spray a 9x13 pan with non-stick baking spray.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely before frosting. 

My VERY Favorite Frosting
Recipe Source:  Pioneer Woman - Tasty Kitchen

• 5 TBSP Flour
• 1 cup Milk
• 1 tsp Vanilla
• 1 cup Butter
• 1 cup Granulated Sugar (not Powdered Sugar!)

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

This recipe has been linked up at:
Jennifer Cooks
The Country Cook
Simply Sweet Home
Tidy Mom