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Died and went to Heaven Chocolate Cake Recipe

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This recipe for Died and went to Heaven Chocolate Cake, by , is from Chappell Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sue Chappell


1 3/4 c. all purpose flour
1 c. granulated sugar
3/4 c. unsweetened Dutch-processed cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 1/4 c. buttermilk
1 c. packed light brown sugar
2 large eggs, lightly beaten
1/4 c. canola oil
2 tsp. vanilla extract
1 c. hot strong black coffee
For Icing:
1 c. powdered sugar
1/2 tsp. vanilla
1 - 2 Tbsp. buttermilk

Preheat oven to 350 . Lightly oil a 12 cup Bundt pan or coat with nonstick cooking spray. Dust the pan with flour.
In a large mixing bowl, whisk together flour, granulated 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 hot coffee until completely incorporated. The batter will be quite thin.
Pour the batter into the Bundt pan. Bake for 35 - 40 minutes or until cake tests done. Cool the cake in the pan on a rack for 10 minutes. Remove from pan and let cool completely.
Combine icing ingredients and drizzle over top of cake.




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