Died-And-Went-To-Heaven Chocolate Cake
Ingredients
1 3/4 cup flour, all-purpose
1 cup sugar
3/4 cup cocoa powder; -dutch--process
1 1/2 Tsp baking soda
1 1/2 Tsp baking powder
1 Tsp salt
1 1/4 cup buttermilk
1 cup brown sugar, packed; -light
2 eggs; large beaten
1/4 cup vegetable oil; canola oil
2 Tsp vanilla extract
1 cup black coffee; hot and -strong
1 icing
1 cup confectioner's sugar
1/2 Tsp vanilla extract
1 1/2 Tbsp buttermilk; or low-fat -milk
Instructions
Preheat oven to 350 degrees F. Lightly oil a 12-cup Bundt pan or coat it
with non-stick cooking spray. Dust the pan with flour, invert and shake
out the excess.
In a large mixing bowl, whisk together flour, white sugar, cocoa
powder, baking soda, baking powder and salt. Add buttermilk, brown
sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2
minutes. Whisk in hot coffee until completely incorporated. (The batter
will be quite thin.)
Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or
until a cake tester inserted in the center comes out clean. Cool the cake
in the pan on a rack for 10 minutes; remove from the pan and let cool
completely.
To make icing: In a small bowl, whisk together confectioners' sugar,
vanilla and enough of the buttermilk or milk to make a thick but pourable
icing. Set the cake on a serving plate and drizzle the icing over the
top.