HEAVENLY CHOCOLATE CAKE

Serves 16

1 3/4 cups flour
1 cup sugar
3/4 cup unsweetened Dutch-process 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 large eggs, lightly beaten
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup hot strong black coffee
Icing:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1-2 tablespoons buttermilk

Preheat oven to 350 degrees.
Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.
Whisk together the flour, sugar, cocoa, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat on medium speed for 2 minutes.
Whisk in hot coffee until completely incorporated. Pour the batter into the prepared pan.
Bake for 35-40 minutes, or until a cake tester inserted in the center comes out clean.
Cool the cake in the pan on a rack for 10 minutesw; remove from the pan and let cool completely.
Icing:
Whisk together confectioners' 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.