*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Desserts
                 Low-fat                          Low-cal
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4   c            All purpose flour
    1       c            Granulated sugar
      3/4   c            Unsweetened cocoa powder
    1 1/2   ts           Baking soda
    1 1/2   ts           Baking powder
    1       t            Salt
    1 1/2   c            Buttermilk
    1       c            Light brown sugar, packed
    2       lg           Eggs, lightly beaten
      1/4   c            Canola oil
    2       ts           Vanilla extract
    1       c            Hot, strong black coffee
    1       c            Confectioner’s sugar
      1/2   ts           Vanilla extract
    2       tb           Buttermilk
   CAKE: Preheat oven to 350 degrees. Lightly oil a
   12-cup Bundt pan or coat it with non-stick cooking
   spray. Dust the pan with flour, shaking out excess.
   In a 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 the batter into the prepared pan. Bake for 35 to
   40 minutes, or until cake tester inserted in center
   comes out clean. Cool the cake for 10 minutes. Remove
   from pan and let cool completely on rack. ICING: In a
   small bowl, whisk together confectioner’s 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.
                    - - - - - - - - - - - - - - - - - -