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Mocha Madness Chocolate Cake

1 3/4 Cups Flour
1 Cup Brown Sugar
1 1/2 teas. Baking Soda
1 teas. Salt
2 Eggs, lightly beaten
2 teas. Watkins Vanilla, Original Double-Strength
1 Cup Sugar
3/4 Cups Watkins Baking Cocoa
1 1/2 teas. Watkins Baking Powder
1 1/4 Cup Buttermilk (or skim milk plus 2 Tbsp. vinegar)
1/4 Cup Watkins Original Grapeseed Oil
1 Cup Hot, Strong Coffee

Preheat oven to 350*F. Spray a 12 cup Bundt pan with Watkins Cooking Spray. In a large bowl whisk together all the dry ingredients. Add the milk, eggs, oil and Watkins Vanilla. Beat with an electric mixer on high for 2 minutes. Mix in hot coffee. Pour batter in Bundt pan and bake 45-50 minutes. Cool in pan and then invert onto wire rack. When cool, ice.

Icing:
1 Cup Icing Sugar
1/2 teas. Watkins Vanilla, Original Double-Strength
1-2 Tbsp. Skim Milk

In a bowl mix sugar, Watkins Vanilla and enough milk to make a thick icing but thin enough to drizzle on the cake and have it run down the sides. Serves 16 pieces with only 4g of fat and 222 calories per serving.

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