Express Chocolate Espresso Bundt Cake - cooking recipe

Ingredients

Cake
1 (18 ounce) box devil's food cake mix
1 (3 1/2 ounce) box instant chocolate pudding mix
4 eggs
1/2 cup strongly brewed coffee
1/2 cup vegetable oil
1 cup plain yogurt or 1 cup sour cream
1/4 cup cocoa powder
2 teaspoons instant espresso powder
Glaze
3/4 cup powdered sugar
3 tablespoons strongly brewed coffee
2 teaspoons instant espresso powder

Preparation

Preheat oven to 350\u00b0; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside.
Add cake mix and pudding mix to a bowl; mix for 30 seconds on low speed.
Add the remaining ingredients; mix at medium speed for 4 minutes; pour batter into pan.
Bake for 50-60 minutes or until a pick comes out clean.
Let cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
The glaze: combine the powdered sugar, coffee, and espresso powder in a small bowl; beat until smooth.
If glaze is not pourable, add a bit more coffee; if it is too thin, add a little more powdered sugar.
Brush or spoon the glaze over the cake while it is still warm.