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LOCATION: Recipes >> Cake Recipes >> Died & Went to Heaven Chocolate Cake

Print this Recipe    Died & Went to Heaven Chocolate Cake

1 3/4 c all purpose flour
1 c granulated sugar
3/4 c unsweetened cocoa powder
1 1/2 ts baking soda
1 1/2 ts baking powder
1 ts salt
1 1/2 c buttermilk
1 c light brown sugar, packed
2 lg eggs, lightly beaten
1/4 c canola oil
2 ts vanilla extract
1 c strong black coffee

1 c confectioner's sugar
1/2 ts vanilla extract
2 tb buttermilk

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, shaking
out excess.

In a large mixing bowl, whisk together flour, granulated 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 35 to 40 minutes,
or until cake tester inserted in center comes out clean. Cool the
cake for 10 minutes. Remove from pan and let cool completely on
rack.

In a small bowl, whisk together confectioner's sugar, vanilla and
enough of the buttermilk to make a thick but pourable icing. Set
the cake on a serving platter and drizzle the icing over the top.

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