EatingWell's Died-and-Went-to-Heaven Chocolate Cake

From EatingWell: March/April 1995 — Subscribe Now!

This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor.

EatingWell's Died-and-Went-to-Heaven Chocolate Cake Recipe

16 Servings

Active Time: 20 minutes

Total Time: 1 1/4 hours

Nutrition Profile

Ingredients

Cake

1 3/4 cups all-purpose white flour
1 cup white sugar
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup canola oil
2 teaspoon pure vanilla extract
1 cup hot strong black coffee

Icing

1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1-2 tablespoons buttermilk, or low-fat milk

Preparation

Preheat oven to 350°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.

Nutrition

Per serving: 222 calories; 5 g fat (1 g sat, 3 g mono); 27 mg cholesterol; 44 g carbohydrates; 3 g protein; 2 g fiber; 340 mg sodium; 142 mg potassium.

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate, 1 fat