Ingredients
| 3/4 cup | butter, softened | | 2 cups | sugar | | 3/4 cup | cocoa | | 4 | egg yolks | | 1 tsp. | baking soda | | 2 tbsp. | cold water | | 1/2 cup | cold coffee | | 1/2 cup | kahlua | | 1-1/3 cup | all-purpose flour | | 2 tbsp. | vanilla | | 4 | egg whites, beaten |
Glaze
| 1 cup | powdered sugar | | 1/2 cup | kahlua | | Whipped cream |
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Instructions
Preheat oven to 325°F. Grease and flour bundt pan. Cream butter and sugar. Add cocoa and egg yolks. Dissolve soda in water and combine withcoffee and kahlua; add to batter alternately with the flour. Add vanilla and fold in stiffly beaten egg whites. Pour batter in pan, remove air bubbles. Bake 1 hour. Combine glaze ingredients and pour over warm cake. Cover with foil and freeze. About 1 hour before serving, remove from freezer and ice with whip cream.
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