Died and Went to Heaven Chocolate CakePosted: January 11, 2012
My son and I made this cake from Eating Well magazine and it turned out wonderful! It was so easy and really didn’t take much more time than putting together a cake mix from a box. It’s also nice not to have all the preservatives and unpronounceable chemical ingredients found in the typical box cake mixes. The grocery store was out of buttermilk, so I used soured milk instead (1 very full tablespoon of lemon juice and then enough milk to make the 1 1/4 cup required in the recipe).
Died and Went to Heaven Chocolate Cake
Makes 16 Servings
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
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1-2 tablespoons buttermilk or low-fat milk
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 INFORMATION: Per serving: 222 calories; 4 g fat (1 g saturated); 27 mg cholesterol; 43 g carbohydrate; 3 g protein; 2 g fiber; 274 mg sodium; 124 mg potassium.
3 Carbohydrate Servings
Recipe from EatingWell Magazine March/April 1995.