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Died & Went to Heaven Chocolate Cake
Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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Cake
1 3/4 c All purpose flour
1 c Granulated sugar
3/4 c Unsweetened cocoa powder
1 1/2 ts Baking soda
1 1/2 ts Baking powder
1 ts Salt
1 1/2 c Buttermilk
1 c Light brown sugar, packed
2 lg Eggs, lightly beaten
1/4 c Canola oil
2 ts Vanilla extract
1 c Hot, strong black coffee
Icing
1 c Confectioner's sugar
1/2 ts Vanilla extract
2 tb Buttermilk
Cake:
Preheat oven to 350 degrees. Lightly oil a 12-cup Bundt pan or coat it
with non-stick cooking spray. Dust the pan with flour, shaking out
excess.
In a large mixing bowl, whisk together flour, granulated 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 cake tester inserted in center comes out clean. Cool the cake
for 10 minutes. Remove from pan and let cool completely on rack.
Icing:
In a small bowl, whisk together confectioner's sugar, vanilla and
enough of the buttermilk to make a thick but pourable icing. Set the
cake on a serving platter and drizzle the icing over the top.
Nutritional Info: 222 calories; 3g protein; 4g fat; 43g carbohydrates;
274 mg sodium; 27mg cholesterol
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