| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Desserts, Low-fat, Low-cal, News-sent |
1 |
Cake |
INGREDIENTS
| 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 |
Hot, strong black coffee |
| 1 |
c |
Confectioner's sugar |
| 1/2 |
ts |
Vanilla extract |
| 2 |
tb |
Buttermilk |
INSTRUCTIONS
ICING
CAKE: 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. ICING: 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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