Shelly's Recipe

DIED-AND-WENT-TO-HEAVEN CHOCOLATE CAKE

Category: Cakes

1 3/4 cups flour
1 cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 tsp baking soda and baking powder
1 tsp salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup canola oil
2 tsp vanilla
1 cup hot strong black coffee
1 cup confectioners sugar
1/2 tsp vanilla
2 tbsp buttermilk or milk

Preheat oven to 350. 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.