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Cook Time:20 minsAdditional Time:55 minsTotal Time:1 hr 15 minsServings:16Yield:16 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:55 minsTotal Time:1 hr 15 minsServings:16Yield:16 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:16
Servings:
16
Yield:16 servings
Yield:
16 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCake1 ¾cupsall-purpose white flour1cupwhite sugar¾cupunsweetened Dutch-process cocoa powder1 ½teaspoonsbaking soda1 ½teaspoonsbaking powder1teaspoonsalt1 ¼cupsbuttermilk1cuppacked light brown sugar2large eggs, lightly beaten¼cupcanola oil2 teaspoon pure vanilla extract1cuphot strong black coffeeIcing1cupconfectioners' sugar½teaspoonpure vanilla extract1-2 tablespoons buttermilk, or low-fat milk
Cook Mode(Keep screen awake)
Ingredients
Cake
1 ¾cupsall-purpose white flour
1cupwhite sugar
¾cupunsweetened Dutch-process cocoa powder
1 ½teaspoonsbaking soda
1 ½teaspoonsbaking powder
1teaspoonsalt
1 ¼cupsbuttermilk
1cuppacked light brown sugar
2large eggs, lightly beaten
¼cupcanola oil
2 teaspoon pure vanilla extract
1cuphot strong black coffee
Icing
1cupconfectioners' sugar
½teaspoonpure vanilla extract
1-2 tablespoons buttermilk, or low-fat milk
DirectionsPreheat oven to 350 degrees F. 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.Originally appeared: EatingWell Magazine, March/April 1995
Directions
Preheat oven to 350 degrees F. 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.
Preheat oven to 350 degrees F. 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.
Originally appeared: EatingWell Magazine, March/April 1995
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Nutrition Facts(per serving)240Calories5gFat48gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
