Categories: Cakes, Desserts, Low-fat, Low-cal, News-sent 
      Yield: 1 cake 
  
  1 3/4 c  All purpose flour 
      1 c  Granulated sugar 
    3/4 c  Unsweetened cocoa powder 
  1 1/2 ts Baking soda 
  1 1/2 ts Baking powder 
      1 ts Salt 
  1 1/2 c  Buttermilk 
      1 c  Light brown sugar, packed 
      2 lg Eggs, lightly beaten 
    1/4 c  Canola oil 
      2 ts Vanilla extract 
      1 c  Hot, strong black coffee 
 
-----------------------------------ICING----------------------------------- 
      1 c  Confectioner's sugar 
    1/2 ts Vanilla extract 
      2 tb Buttermilk 
  
  CAKE: Preheat oven to 350 degrees. Lightly oil a 12-cup Bundt pan or coat 
  it with non-stick cooking spray. Dust the pan with flour, shaking out 
  excess. 
  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 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 35 to 40 minutes, or 
  until cake tester inserted in center comes out clean. Cool the cake 
  for 10 minutes. Remove from pan and let cool completely on rack. 
  ICING: In a small bowl, whisk together confectioner's 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.