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

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Source: © EatingWell Magazine

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Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  16 Servings

This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor.

RECIPE INGREDIENTS

For the 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

For Icing:

1 cup confectioners' sugar

1/2 teaspoon pure vanilla extract

1-2 tablespoons buttermilk or low-fat milk

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DIRECTIONS

Preheat oven to 350 degrees 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.

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).

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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		Sweet and Simple: Iced Cakes & Bar Cookies

		Decadent and Classic Chocolate Cakes

Nutrition Facts per Serving
Yield: 16 Servings

Calories:

222

Fat. Total:

Protein:

Carbohydrates, Total:

44g

Fat, Saturated:

Fiber:

Cholesterol:

27mg

Sodium:

340mg

% Cal. from Fat:

20%

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