Died and Gone to Heaven Chocolate Cake |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This is a superb chocolate cake, and has only 4 grams of fat per serving (but it's a small serving) 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:
1. Preheat oven to 350°F.
2. Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
3. Dust with flour and shake out excess.
4. In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
5. Add buttermilk, brown sugar, eggs, oil and vanilla.
6. Beat on medium speed for 2 minutes.
7. Whisk in coffee until well blended.
8. Pour into the prepared pan.
9. Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
10. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
11. 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.
12. Set the cake on a serving plate and drizzle the icing over the top.
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