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Add a photoRaciónes: 12
Ingredientes
- 1 3/4 c. Flour, All-Purpose
- 1 c. Sugar
- 3/4 c. Cocoa Pwdr Dutch-process
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Pwdr
- 1 tsp Salt
- 1 1/4 c. Buttermilk
- 1 c. Brown Sugar, Packed Light
- 2 x Large eggs Large Beaten
- 1/4 c. Vegetable Oil canola oil
- 2 tsp Vanilla Extract
- 1 c. Black Coffee Warm and Strong Icing
- 1 c. Confectioner's Sugar
- 1/2 tsp Vanilla Extract
- 1 1/2 Tbsp. Buttermilk or possibly low-fat lowfat milk
Direcciones
- Preheat oven to 350 degrees F. Lightly oil a 12-c. Bundt pan or possibly coat it with non-stick cooking spray. Dust the pan with flour, invert and shake outthe excess.
- In a large mixing bowl, whisk together flour, white sugar, cocoa pwdr, baking soda, baking pwdr and salt. Add in buttermilk, brown sugar,Large eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 min. Whisk in warm coffee till completely incorporated. (The batter will be quite thin.)
- Pour the batter into the prepared pan. Bake for 35 to 40 min, or possibly till a cake tester inserted in the center comes out clean. Cold the cake in the pan on a rack for 10 min; remove from the pan and let cold completely.
- To make icing: In a small bowl, whisk together confectioners' sugar, vanilla and sufficient of the buttermilk or possibly lowfat milk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 12 servings | |
| Calories 364 | |
| Calories from Fat 57 | 16% |
| Total Fat 6.38g | 8% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 36mg | 12% |
| Sodium 629mg | 26% |
| Potassium 213mg | 6% |
| Total Carbs 72.39g | 19% |
| Dietary Fiber 1.0g | 3% |
| Sugars 55.46g | 37% |
| Protein 4.86g | 8% |
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