2 c. flour
1 1/3 c. granulated sugar
1/2 c. unsweetened cocoa powder and a little extra
2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 c. lowfat buttermilk
2/3 c. canola oil
2 tsp. vanilla extract
1 c. orange juice
Confectioners' sugar for garnish

Preheat oven to 350 degrees. With a paper towel moistened with oil, grease a 12-cup bundt pan. Dust pan lightly with cocoa, shake out excess. In large bowl, combine flour, sugar, 1/2 cup cocoa, baking soda, baking powder and salt.

Make a well in the center of dry ingredients and, using a wooden spoon, stir in buttermilk, oil and vanilla. Add orange juice; blend well. Pour batter into prepared pan and bake for 50 to 60 minutes, or until tester, when inserted, comes out clean.

Cool cake in pan on wire rack for 15 to 20 minutes, then turn cake out onto rack and cool completely. Sprinkle with confectioners' sugar through a wire strainer. Makes 16 servings, 224 calories each.

Tastes much better than its name.