Died-And-Went-To-Heaven Chocolate Cake

Died-And-Went-To-Heaven Chocolate Cake
Yield: 16 Servings


1 3/4 cu flour, all-purpose
1 cu sugar
3/4 cu cocoa powder;
1 1/2 te baking soda
1 1/2 te baking powder
1 te salt
1 1/4 cu buttermilk
1 cu brown sugar, packed;
2 eggs; large beaten
1/4 cu vegetable oil; canola oil
2 te vanilla extract
1 cu black coffee; hot and
1 icing
1 cu confectioner’s sugar
1/2 te vanilla extract
1 1/2 ta buttermilk; or low-fat


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
the excess.

In a large mixing bowl, whisk together flour, white sugar, cocoa
powder, baking soda, baking powder and salt. Add buttermilk, brown
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

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

Calories - 237; Fat - 4.9 g; CHO - 47.3; PRO - 3.7 g; Fiber - 1.3 g.

Per serving: 237 Calories (kcal); 5g Total Fat; (17% calories from fat); 4g
Protein; 47g Carbohydrate; 24mg Cholesterol; 332mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
2 Other Carbohydrates