1 3/4 All-Purpose Flour
1 Granulated Sugar
3/4 Baking Soda
1 1/2 Baking Powder
1 1/2 Salt
1 Buttermilk
1 1/4 Light Brown Sugar
1 Eggs
2 Canola Oil
1/4 Vanilla
2 Strong Black Coffee
1 Confectioners’ Sugar
1 Vanilla
1/2 Buttermilk
1 -2 Low-Fat Milk


Preheat oven to 350°F.
Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
Dust with flour and shake out excess.
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 on medium speed for 2 minutes.
Whisk in coffee until well blended.
Pour into the prepared pan.
Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.,
Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
Make icing: In a small bowl, whisk together the confectioner’s sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
Set the cake on a serving plate and drizzle the icing over the top.