Died and Gone to Heaven Chocolate Cake
1 3/4 cup all-purpose flour
1 cup white sugar
3/4 cup Dutch process cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cup buttermilk
1 cup packed light brown sugar
2 large eggs
1/4 cup vegetable oil
2 tsp. vanilla
1 cup hot strong black coffee
1 cup confectioner’s sugar
1/2 tsp. vanilla
1-2 tbsp. buttermilk or lowfat milk
Preheat oven to 350° F. Lightly oil a 12 cup bundt pan or coat it with nonstick cooking spray. Dust with flour and shake out 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 on medium speed for 2 minutes. Whisk in coffee until well blended.
Pour into the prepared pan. Bake for 35-40 minutes or until a cake tester inserted in middle comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
Make icing: In a small bowl, whisk together the confectioner’s 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.