DIED-AND-WENT-TO-HEAVEN CHOCOLATE CAKE

Ingredients

• Chocolate Cake:
• 1 3/4 cups all-purpose white flour
• 1 cup white sugar
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1 1/4 cups buttermilk
• 1 cup packed light brown sugar
• 2 large eggs, lightly beaten
• 1/4 cup vegetable oil, preferably canola oil
• 2 tsp. pure vanilla extract
• 1 cup hot strong black coffee
• Icing:
• 1 cup confectioners' sugar
• 1/2 tsp. pure vanilla extract
• 1-2 tbsp. buttermilk or low-fat milk

Directions

To make chocolate cake:

Preheat oven to 350 degrees F. Lightly oil a 12-cup Bundt pan or coat it with nonstick 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 45 to 55 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.

Submitted 9/15/05.
Source: Eating Well Magazine
Submitted By: merstar unicorn

DIED-AND-WENT-TO-HEAVEN CHOCOLATE CAKE