Chocolate Kahlua & Cream Bundt Cake

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 3/4 cup Cocoa, unsweetened
  • 2 cups Granulated sugar
  • 1/2 cup Powdered sugar
  • 1 tsp Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola oil

• Drinks

  • 1 cup Kahlua or strong brewed coffee

• Dairy

  • 1 cup Buttermilk
  • 4 oz Cream cheese

• Beer, Wine & Liquor

  • 3 tbsp Milk or 2 tablespoons kahlua

• Other

  • Dust with1 tablespoon confectioners' sugar

Found on thebakingchocolatess.com

Description

Directions

• In a large bowl, combine sugar, flour, cocoa, baking soda, salt and baking powder, mix with whisk.
• Add the eggs, kahlua or coffee, buttermilk, oil and vanilla and using mixer, beat on medium speed for 2 minutes. Do not overbeat, batter will be thin.
• Pour into a greased and floured 10-in. fluted tube pan. (I used unsweetened cocoa powder for flour).
• Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean.
• Cool 10 minutes, then remove from pan to a wire rack to cool completely.
• Using a mixer, in a medium sized bowl, beat together the cream cheese, powdered sugar, and vanilla. Add enough milk to make a thick glaze (thin enough to pour but thick enough not to run off the cake). Pour the glaze around the top of the cake, encouraging it over the sides with a spoon as needed.
• Dust with confectioners sugar.