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Serving Size: 16
1 3/4 cups all purpose flour
1 cup granulated sugar
3/4 cup Dutch-process cocoa powder
1 1/2 teaspoons 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 vegetable oil, canola preferred
2 teaspoons vanilla extract
1 cup hot strong black coffee
Icing:
1 cup confectioners sugar
1/2 teaspoon vanilla extract
1 Tbsp. buttermilk or low-fat milk (1 to 2)
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, invert and shake
out the excess.
In a large mixing bowl, whisk together flour, granulated sugar, cocoa
powder, 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 batter into prepared pan. Bake for
35-40 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
pan and let cool completely.
To make icing: In a small bowl, whisk together confectioners¹ 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.
1 3/4 cups all purpose flour
1 cup granulated sugar
3/4 cup Dutch-process cocoa powder
1 1/2 teaspoons 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 vegetable oil, canola preferred
2 teaspoons vanilla extract
1 cup hot strong black coffee
Icing:
1 cup confectioners sugar
1/2 teaspoon vanilla extract
1 Tbsp. buttermilk or low-fat milk (1 to 2)
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, invert and shake
out the excess.
In a large mixing bowl, whisk together flour, granulated sugar, cocoa
powder, 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 batter into prepared pan. Bake for
35-40 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
pan and let cool completely.
To make icing: In a small bowl, whisk together confectioners¹ 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.