Double-Chocolate Bundt Cake

• Baking spray with flour
• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup Dutch process cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup low-fat buttermilk
• 2/3 cup packed brown sugar
• 2/3 cup strong brewed coffee
• 1/4 cup canola oil
• 1 tablespoon vanilla extract
• 1 cup semisweet chocolate mini-chips
• 1 tablespoon sifted powdered sugar

1. Preheat oven to 350u0b0.
2. Heavily coat a 12-cup nonstick Bundt pan with baking spray; set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a medium bowl. In a large bowl, beat eggs and next 5 ingredients with a mixer at medium speed 1 minute or until just combined. Add flour mixture to egg mixture; beat at high speed 1 minute. Stir in chocolate mini-chips.
4. Pour batter into prepared pan. Bake at 350u0b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack. Remove cake from pan; cool completely on wire rack. Dust with powdered sugar.

baking spray with, flour, sugar, dutch, baking powder, baking soda, salt, eggs, lowfat buttermilk, brown sugar, coffee, canola oil, vanilla, semisweet chocolate, powdered sugar

Taken from www.myrecipes.com/recipe/double-chocolate-bundt-cake-0 (may not work)