Died And Went To Heaven Chocolate Cake Recipes

Steps:

• 1. CAKE: Preheat oven to 350 degrees.
• 2. Lightly oil a 12-cup bundt pan or coat it with non-stick cooking spray.
• 3. Dust the pan with flour, shaking out excess.
• 4. In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt.
• 5. Add buttermilk, brown sugar, eggs, oil and vanilla.
• 6. Beat with an electric mixer on medium speed for 2 minutes.
• 7. Whisk in hot coffee until completely incorporated.
• 8. The batter will be quite thin.
• 9. Pour the batter into the prepared pan.
• 10. Bake for 35 to 40 minutes, or until cake tester inserted in center comes out clean.
• 11. Cool the cake for 10 minutes.
• 12. Remove from pan and let cool completely on rack.
• 13. ICING: In a small bowl, whisk together confectioner\'s sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
• 14. Set the cake on a serving platter and drizzle the icing over the top.

Steps:

• Preheat oven to 350°F
• 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.
• 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 with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (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; remove from the pan and let cool completely.
• TO MAKE ICING:.
• In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving platter, and drizzle the icing over the top.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F. Grease 10 cup bundt pan with non-stick cooking spray, set aside.
• Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
• Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.
• Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
• Pour batter into cake pan or bundt pan.
• Bake for 30-35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
• Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
• Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
• Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
• Pour batter into cake pan or bundt pan.
• Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
• Note.
• Exchanges per Serving: 2 Starches, 2 Fats.