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Died-and-Went-to-Heaven Chocolate Cake




Source of Recipe


Eating Well






List of Ingredients



• 1 3/4 cups all-purpose flour
  
• 1 cup whtie sugar
  
• 3/4 cup unsweetened Dutch-process cocoa
  
• 1 1/2 teaspoons baking powder
  
• 1 1/2 teaspoons baking soda
  
• 1 teaspoon salt
  
• 1 1/4 cups buttermilk
  
• 1 cup packed light brown sugar
  
• 2 large eggs, lightly beaten
  
• 1/4 cup vegetable oil
  
• 2 teaspoons vanilla extract
  
• 1 cup hot strong black coffee
  
• Icing:
  
• 1 cup confectioners' sugar
  
• 1/2 teaspoon vanilla extract
  
• 1-2 tablespoons buttermilk
  






Instructions



1. Preheat oven to 350. Lightly oil a 12-cup Bundt pan or coat with cooking spray. Dust with flour and shake out excess.
   
   
2. 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 electric mixer on medium for 2 minutes. Whisk in hot coffee until completely incorporated.
   
3. Pour the batter into the prepared pan. Bake 35-40 minutes or until cake tester comes out clean. Cool in pan on a rack for ten minutes; remove from the pan and let cool completely.
   
4. To make icing: In a small bowl, whisk together confectioners' sugar, vanilla, and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.
   
5. 16 servings
   
6. 222 calories per serving, 3 g protein, 4 g fat, 43 g carb, 247 mg sodium, 27 mg cholesterol