Ingredients:
1 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup Dutch-processed 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 eggs
1/4 cup canola oil
2 teaspoons vanilla
1 cup hot strong black coffee
1 cup confectioners’ sugar
1/2 teaspoon vanilla
1 -2 tablespoon buttermilk or 1 -2 tablespoon low-fat milk
Directions:
Preheat oven to 350 F.
Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
Dust with flour and shake out 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 on medium speed for 2 minutes.
Whisk in coffee until well blended.
Pour into the prepared pan.
Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
Make icing: In a small bowl, whisk together the confectioner’s sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
Set the cake on a serving plate and drizzle the icing over the top.
Servings: 16
Time preparation: 15 min.
Time total: 55 min.