dianncy1964
Well-known member
A recipe from Real Age:
Eating Well's Died-and-Went-to-Heaven Chocolate Cake
This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor.
Ingredients
Cake
* 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
Icing
* 1 cup confectioners' sugar
* 1/2 teaspoon pure vanilla extract
* 1-2 tablespoons buttermilk, or low-fat milk
Directions
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
Calories: 222
Carbohydrates: 44g
Fat: 5g
Saturated Fat: 1g
Monounsaturated Fat: 3g
Protein: 3g
Cholesterol: 27mg
Dietary Fiber: 2g
Potassium: 142mg
Sodium: 340mg
http://www.realage.com/NutritionCenter/Recipes/EatingWells_Died_and_Went_to_Heaven_Chocolate_Cake.aspx
Eating Well's Died-and-Went-to-Heaven Chocolate Cake
This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor.
Ingredients
Cake
* 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
Icing
* 1 cup confectioners' sugar
* 1/2 teaspoon pure vanilla extract
* 1-2 tablespoons buttermilk, or low-fat milk
Directions
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
Calories: 222
Carbohydrates: 44g
Fat: 5g
Saturated Fat: 1g
Monounsaturated Fat: 3g
Protein: 3g
Cholesterol: 27mg
Dietary Fiber: 2g
Potassium: 142mg
Sodium: 340mg
http://www.realage.com/NutritionCenter/Recipes/EatingWells_Died_and_Went_to_Heaven_Chocolate_Cake.aspx