DIED & WENT TO HEAVEN CHOCOLATE CAKE (5 PTS)

Recipe Ingredients

1 3/4		All-purpose flour
1		Granulated sugar
3/4		Unsweetened cocoa powder
1 1/2		Baking soda
1 1/2		Baking powder
1		Salt
1 1/2		Buttermilk
1		Light brown sugar - packed
2		Eggs - lightly beaten
1/4		Canola oil
2		Vanilla extract
1		Black coffee - hot & strong
		Icing

Recipe Instructions

-----------------

1 c Confectioner's sugar

1/2 t Vanilla extract

2 tb Buttermilk

CAKE: Preheat oven to 350 degrees. Lightly oil a

12-cup Bundt pan or coat it with non-stick cooking

spray. Dust the pan with flour, shaking out excess.

In a large mixing bowl, whisk together 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 hot coffee until

completely incorporated. The batter will be quite thin.

Pour the batter into the prepared pan. Bake for 35 to

40 minutes, or until cake tester inserted in center

comes out clean. Cool the cake for 10 minutes. Remove

from pan and let cool completely on rack. ICING: In a

small bowl, whisk together confectioner's sugar,

vanilla and enough of the buttermilk to make a thick

but pourable icing. Set the cake on a serving platter

and drizzle the icing over the top.

Per serving: 233 Calories (kcal); 5g Total Fat; (19% calories from fat); 5g

Protein; 44g Carbohydrate; 25mg Cholesterol; 365mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2

Other Carbohydrates

Source:
Diabetic Candy, Cookie and Dessert Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.