This moist, chocolatey cake with a hint of coffee flavor is heavenly!

Died-and-Gone-to-Heaven Chocolate Cake

1 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed brown sugar
2 large eggs, beaten
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 tablespoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules, dissolved in 1/2 cup water
1 cup powdered sugar
3 to 4 teaspoons buttermilk
1/2 teaspoon vanilla extract
1/2 teaspoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules

1. Preheat oven to 350°F (175°C). Grease and flour 9-inch tube pan.
2. Combine flour, granulated sugar, cocoa, baking powder, baking soda and salt in large mixer bowl. Add 1 1/4 cups buttermilk, brown sugar, eggs, oil and 2 teaspoons vanilla extract. Beat with an electric mixer on medium speed for 2 minutes. Whisk in coffee until well blended. Pour batter into prepared pan.
3. Bake for 35 to 40 minutes or until cake is set. Cool in pan on wire rack for 10 minutes. Remove from pan; cool completely on wire rack.
4. Combine powdered sugar, 3 to 4 teaspoons buttermilk, 1/2 teaspoon vanilla extract and coffee granules to make a smooth icing. Drizzle over cooled cake.

Makes 16 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.