• 1¾ cups flour
• 1 cup granulated sugar
• ¾ cup unsweetened cocoa powder
• 1½ teaspoons baking soda
• 1½ teaspoons baking powder
• 1 teaspoon salt
• 1¼ cups buttermilk
• 1 cup packed brown sugar
• 2 eggs, lightly beaten
• 1/4 cup vegetable oil, preferably canola oil
• 2 teaspoons vanilla extract
• 1 cup hot strong brewed coffee

   Frosting:

• 1 ½ cups confectioners' sugar
• ½ teaspoon vanilla extract
• 1 to 2 tablespoons buttermilk or 1 % milk

Preheat an oven to 350°F. Lightly oil a 12-cup bundt pan.

In a bowl, stir together the flour, granulated sugar, cocoa, baking soda, baking powder, and salt. Add the buttermilk, brown sugar, eggs, oil, and vanilla and beat for 2 minutes until well incorporated. Stir in the hot coffee until completely incorporated. (The batter will be thin.) Pour into the prepared bundt pan.

Bake for 35 to 40 minutes, or until a knife comes out clean. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack and let cool completely.

To make the frosting, in a bowl, beat together the confectioners' sugar, vanilla, and enough buttermilk or milk to make a thick but pourable frosting. Drizzle the frosting evenly over the top of the cake.