To make the Cake:

Preheat oven to 350 degrees F. Lightly oil a 12 cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, shaking out the excess. In a large mixing bowl, whisk together, flour, white 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 really thin. Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.

To make the icing:

In a small bowl, whisk together confectioner's sugar, vanilla and enough buttermilk to make a thick, but pourable icing. Set the cake on a serving plate and drizzle icing over the top.

Notes by Rania:

Don't let the thinness of the batter fool you into thinking you've goofed up somewhere. Through some miraculous chemical reaction the thin batter bakes up nice and fluffy. At my website http://www. Cafecreosote. Com (where you can find a photo plus nutritional info) this cake is the 6th most requested recipe.

Additional notes by Petra: Baking time about 1 hour.