Died & Went To Heaven Chocolate Cake
Description
This Vietnamese dessert features All-purpose flour, Granulated sugar, Unsweetened cocoa powder, Baking soda, Baking powder. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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c Confectioner's sugar 1/2 t Vanilla extract 2 tb Buttermilk CAKE: Preheat oven to 350 degrees.
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Lightly oil a 12-cup Bundt pan or coat it with non-stick cooking spray.
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Dust the pan with flour, shaking out excess.
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In a large mixing bowl,
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whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt.
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Add buttermilk, brown sugar, eggs, oil and vanilla.
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Beat with an electric mixer on medium speed for 2 minutes.
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Whisk in hot coffee until completely incorporated.
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The batter will be quite thin.
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Pour the batter into the prepared pan.
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Bake for 35 to 40 minutes, or until cake tester inserted in center comes out clean.
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Cool the cake for 10 minutes.
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Remove from pan and let cool completely on rack.
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ICING: In a small bowl,
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whisk together confectioner's sugar, vanilla and enough of the buttermilk to
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make a thick but pourable icing.
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Set the cake on a serving platter and drizzle the icing over the top.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 1225.1kcal
- % Daily Value *
- Total Fat 29.0g45%
- Saturated Fat 6.6g33%
- Cholesterol 188.3mg63%
- Sodium 5306.6mg222%
- Total Carbohydrate 237.9g80%
- Dietary Fiber 20.9g84%
- Sugars 129.3g
- Protein 30.1g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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