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

:  March/April 1995

Your rating: None Average: 4.4 (49 votes)

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


READER'S COMMENT:
"Love this recipe, and so does everyone else who eats this cake! Very simple, very moist, and very flavourful! Been making it since I got your cookbook many years ago! "
EatingWell's Died-and-Went-to-Heaven Chocolate Cake Recipe

Makes: 16 Servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

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

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Preparation

  1. 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.
  2. 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.)
  3. 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.
  4. 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.

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrate, 1 fat


More From EatingWell

Recipe Categories

Health & Diet Considerations
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Low calorie
Season
Spring
Summer
Fall
Winter
Holiday
Valentine's Day
Meal/Course
Snack
Dessert
Style/Theme
Birthday
Entertaining, casual
Kid-friendly
Potluck
Vegetarian
Type of Dish
Baked Goods, other
Desserts, cakes
Desserts, chocolate
Snack
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Ethnic/Regional
American
Preparation/ Technique
Bake
Publication
March/April 1995
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