Buttermilk Chocolate Cake

This is from Canadian Living Holiday Baking 1995. I like it made in advance; it gets fudgier and fudgier. Also great in a bundt pan, as a layer cake or as cupcakes (24). If you use the bundt pan, butter it heavily. Let cool for about 20 minutes then invert and gently ease out. The icing is shiny because of the corn syrup. It makes a really nice glaze especially on the bundt cake. (68 old WW points for the whole cake and the icing)

• Ready In: 1 hr 35 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• 2  tablespoons instant coffee granules
• 1⁄2 cup boiling water
• 2 1⁄4 cups all-purpose flour
• 2  cups granulated sugar
• 3⁄4 cup  unsweetened cocoa powder, sifted
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon salt
• 1 3⁄4 cups buttermilk
• 2  eggs, beaten
• 1⁄4 cup  vegetable oil
• 2  teaspoons vanilla
•  chocolate icing (recipe follows)

Directions

1. Dissolve espresso powder in boiling water; let cool. Grease a 9 x13" cake pan; line bottom with waxed paper.
2. In a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt.
3. Beat in buttermilk, eggs, oil, vanilla and espresso mixture; beat for 2 minutes.
4. Pour into prepared pan. Bake at 350 F for about 45 minutes or until top springs back when touched lightly.
5. Let cool in pan or rack for 20 minutes. Remove from pan let cool completely on rack. Spread with Chocolate Icing.
6. Chocolate Icing.
7. 1/2 cup unsweetened cocoa powder, sifted.
8. 1/4 cup granulated sugar.
9. 4 tsp cornstarch.
10. 1/2 cup buttermilk.
11. 1/4 cup corn syrup.
12. 1/2 tsp vanilla.
13. In heavy saucepan, mix cocoa, sugar and cornstarch; whisk in buttermilk and syrup until smooth.
14. Whisking constantly, bring to a simmer over medium heat. Simmer for 2 minutes. Remove from heat; stir in vanilla.
15. Let cool, stirring occasionally, for 45 minutes or until thickened.
16. Makes 1 cup.