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hosted by Joy at ThEKrAzYkItChEn

hosted by Kristen at ThEKrAzYkItChEn

DEATH BY CHOCOLATE CAKE
1 3/4 cups all-purpose white flour
1 cup sugar
3/4 cup Hershey’s 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 JUMBO eggs, lightly beaten
1/4 cup safflower oil
1 teaspoon pure vanilla extract
1 teaspoon maple extract
1 cup strong hot black coffee
PURE

• Preheat oven to 350°.
• Lightly coat Bundt pan with PURE.
• Dust the pan with cocoa. Using the cocoa instead of flour will not leave a white residue on your cake.
• In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
• Add buttermilk, brown sugar, eggs, oil and vanilla. Beat for 2 minutes with an electric mixer.
• Whisk in the hot coffee until well blended, the batter will be quite thin.
• Pour the batter into the prepared pan. Bake for 45-55 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 or so and then invert on plate and let cool completely.

1 cup powdered sugar
1/2 teaspoon pure vanilla extract
1/4 cup Hershey’s cocoa
1-2 tablespoons buttermilk, or low-fat milk

• In a small bowl, whisk together powdered sugar, vanilla and maple extracts and enough of the buttermilk to make a thick but pourable icing.
• Drizzle the icing over the top.

♥ ♥