1Preheat oven to 325. Grease a 9 inch-round nonstick pan. Line the bottom with waxed paper, then spray again.
Sift the flour blend and spices into a lg bowl.
Combine the milk and sugar in a heavy saucepan and bring just to a boil over medium heat. Remove from the heat and add the butter, oil, molasses, and vanilla.
When the butter had melted, add the butter mixture to the dry ingredients and mix thoroughly blended. Add the eggs and mix until blended. Pour the batter into the prepared pan.
Bake for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 5 minutes. Invert the cake onto a plate, remove the paper, and cool completely.
2Directions for frosting
Dissolve the coffee in the hot water or hot coffee; set aside.
in a double boiler over boiling water, combine the egg whites, sugar, crm of tarter, and cold water. Beat with an electric mixer on high for 7 minutes, or until soft peaks form.
Remove the meringue from the heat and stir in the vanilla and reserved coffee liquid with a spatula until desired spreading consistency. Use immediately.
**Makes enough for 8" layer cake; 10 servings
Great for the spice cake or a chocolate cake.
You can vary the flavor: omit the coffee for a vanilla frosting or use lemon or orange extract for a citrus flavor.