1-3/4 cups all-purpose white flour
1 cup sugar
3/4 cup unsweetened Dutch cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
1-1/4 cups low-fat buttermilk
1 cup packed light brown sugar
2 large eggs (lightly beaten)
1/4 cup canola oil
2 tsp. pure vanilla extract
1 cup hot strong black coffee
Non-stick cooking spray
1 cup powdered sugar
1/2 tsp. pure vanilla extract
1-1/2 tsp. low fat buttermilk
Preheat oven to 350 degrees F. Lightly spray a 12 cup Bundt pan with non-stick cooking spray. Dust the pan with flour, invert and shake out the excess.
In a large mixing bow, whisk together flour, 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 to 55 minutes, until completely done.
Allow to completely cool then gently loosen and remove from pan.
Prepare icing and drizzle over top of cake. Enjoy!