Ingredients
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3 cups flour
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2 cups sugar
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2 teaspoons baking soda
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1 teaspoon salt
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6 tablespoons baking cocoa
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3/4 cup oil
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2 cups cold water
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2 tablespoons white vinegar
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1 tablespoon vanilla
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1/2 cup powdered sugar
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2 tablespoons baking cocoa
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1/2 teaspoon decaf instant coffee
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1 -1 1/2 tablespoon milk, of choice (works with regular, soy or rice or whatever)
Instructions
- Instructions for Cake:
- Mix dry ingredients together in large bowl.
- Mix wet ingredients together in separate bowl.
- Add wet to dry a little at a time, stirring as you add.
- Pour batter into WELL-GREASED bundt cake pan (well-greased is key--this is a sticky cake; I use Pam with great results), bake at 350 for 35-40 minute.
- Serving suggestions: with fresh whipped cream& strawberries, or drizzle with warm caramel or Kahlua, or glaze with mocha glaze (or some combo thereof!).
- Instructions for Glaze:
- Mix dry ingredients together in bowl.
- Dissolve coffee in 1 tablespoon of milk; add extract.
- Whisk coffee liquid into dry ingredients; whisk until all blended and if needed, add 1/2 tablespoon more milk.
- USE GLAZE IMMEDIATELY OVER CAKE. It will harden quickly.