Died-And-Went-To-Heaven Chocolate Cake

• FOR THE CAKE
• 1 3/4 cups all-purpose white flour
• 1 cup white sugar
• 3/4 cup unsweetened dutch cocoa
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup buttermilk
• 1 cup light brown sugar, packed
• 2 large eggs, lightly beaten
• 1/4 cup canola oil
• 2 teaspoons vanilla extract
• 1 cup hot strong black coffee
• FOR ICING
• 1 cup confectioners' sugar
• 1/2 teaspoon pure vanilla extract
• 1 -2 tablespoon buttermilk

1. Preheat oven to 350u0b0F
2. 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.
3. 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).
4. Pour the batter into the prepared pan. Bake for 45-55 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.
5. TO MAKE ICING:.
6. In a small bowl, whisk together confectioners' 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.

cake, allpurpose, white sugar, cocoa, baking soda, baking powder, salt, buttermilk, light brown sugar, eggs, canola oil, vanilla, black coffee, sugar, vanilla, buttermilk

Taken from www.food.com/recipe/died-and-went-to-heaven-chocolate-cake-341471 (may not work)