EatingWell's Died-and-Went-to-Heaven Chocolate Cake

[Guest guest]

My son and I made this cake earlier today. It turned out wonderful.

 

EatingWell's Died-and-Went-to-Heaven Chocolate CakeFrom EatingWell Magazine

March/April 1995

Makes 16 Servings

 

 

Cake

1 3/4 cups all-purpose white flour

1 cup white sugar

3/4 cup unsweetened Dutch-process cocoa powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

1 1/4 cups buttermilk

1 cup packed light brown sugar

2 large eggs, lightly beaten

1/4 cup canola oil

2 teaspoon pure vanilla extract

1 cup hot strong black coffee

 

Icing

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

1-2 tablespoons buttermilk or low-fat milk

 

1. Preheat oven to 350°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.

 

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 an electric mixer on medium speed for 2 minutes. Whisk in hot

coffee until completely incorporated. (The batter will be quite thin.)

 

3. 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.

 

4. 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.

 

NUTRITION INFORMATION: Per serving: 222 calories; 4 g fat (1 g saturated); 27 mg

cholesterol; 43 g carbohydrate; 3 g protein; 2 g fiber; 274 mg sodium; 124 mg

potassium.

 

3 Carbohydrate Servings