DIED-AND-WENT-TO-HEAVEN CHOCOLATE CAKE

1 3/4 cup flour
1 cup sugar
3/4 cup cocoa powder - Dutch process
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cup buttermilk
1 cup light brown sugar, firmly packed
2 large eggs, beaten
1/4 cup vegetable oil or canola oil
2 tsp. vanilla extract
1 cup black coffee; hot and strong

ICING:
1 cup confectioners? sugar
1/2 tsp. vanilla extract
1 1/2 tble. buttermilk


Preheat oven to 350* F. Lightly oil 12-cup Bundt pan or coat it with non-stick cooking spray; dust pan with flour, invert and shake out excess; set aside.

In 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 batter into prepared pan. Bake for 35 to 40 minutes, or until a cake tester inserted in center comes out clean. Cool in pan on rack for 10 minutes; remove from pan and let cool completely.



Prepare icing: In small bowl, whisk together confectioners' sugar, vanilla and enough buttermilk or milk to make a thick but pourable icing. Set cake on serving plate and drizzle icing over top.