| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Toronto | Baking, Chocolate, Tested, My favourit, Cakes | 16 | Servings |
INGREDIENTS
| 1 3/4 | c | All-purpose flour |
| 1 | c | Granulated sugar |
| 3/4 | c | Unsweetened dark cocoa |
| Powder | ||
| 1 1/2 | ts | Baking powder |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 1 1/4 | c | Buttermilk |
| 1 | c | Packed light brown sugar |
| 2 | Eggs — lightly beaten | |
| 1/4 | c | Vegetable oil |
| 2 | ts | Vanilla |
| 1 | c | Hot, strong black coffee |
INSTRUCTIONS
In large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat with electric mixer on medium speed 2 minutes. Whisk in hot coffee. (Batter will be quite thin.) Pour batter into greased, floured 12-cup bundt pan. Bake in preheated 350F oven 60 minutes or until tester inserted comes out clean. Cool on rack 10 minutes. Remove from pan; cool. Posted to Master Cook Recipes List, Digest #113 Date: Sun, 09 Jun 1996 20:11:18 -0400 From: Anne Evans <aevans@user.rose.com> Recipe By : The Toronto Star December 27, 1995 (Best of '95 article)
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