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

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
  16 Servings
This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor.
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
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 Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   16 Servings
Calories: 222
Fat. Total: 5g
Protein: 3g
Carbohydrates, Total: 44g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 27mg
Sodium: 340mg
% Cal. from Fat: 20%
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