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Cake: 1-3/4 cups all-purpose flour 1 cup granulated sugar 3/4 cup unsweetened cocoa powder 1-1/2 tsp. baking soda 1-1/2 tsp. baking powder 1 tsp. salt 1-1/2 cups buttermilk 1 cup light brown sugar packed 2 eggs lightly beaten 1/4 cup canola oil 2 tsp. vanilla extract 1 cup black coffee, hot, strong Frosting: 1 cup confectioner's sugar 1/2 tsp. vanilla extract 2 Tbsp. buttermilk Cake: Preheat oven to 350F. Lightly oil a 12 cup bundt pan or coat with non-stick cooking spray, and dust with flour, shaking out excess. In large mixing bowl, whisk together the 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 the hot coffee until completely blended. The batter will be quite thin. Pour the batter into the prepared pan and bake for 35-40 minutes or until cake tester inserted in center comes out clean. Cook cake for 10 minutes, then remove from pan and let cool on rack. Frosting: In small bowl whisk together the confectioners sugar, vanilla and enough buttermilk to make a thick, but pourable frosting. Place cake on serving platter and drizzle frosting over top. Lowfat Nutrition: Calories=222 / Protein 3g / Fat=4g / Carbs=43g / Sodium=274mg / Cholest=27mg. Back to Pammy's Online Cookbook! Back to Pammy's Home Page |