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Dairy
Medium
0 Servings
Allergens 
No Allergens specified
2 Hours
Diets
No Diets specified
1 cup confectioners sugar
3 tablespoons vegetable oil
2 cups all-purpose flour
1/4 cup Dutch processed cocoa
2 teaspoons baking powder
3/4 cup boiling water
1/4 cup instant coffee
2 cups sugar
1 cup canola oil
4 large eggs
2 teaspoons vanilla sugar
1 teaspoon instant coffee
1 tablespoon hot water
Preheat oven to 350°. Liberally grease a 12 cup Bundt pan, set aside.
Mix flour, cocoa and baking powder in a medium bowl. Set aside.
In a large bowl, mix water, coffee, sugar and oil. Mix well until sugar and coffee are dissolved. Add eggs and vanilla sugar. Mix well. Add flour mixture to the egg mixture, whisk to combine.
Pour batter into prepared pan. Bake for 50 minutes. Cool in pan for 10 minutes, remove cake from pan and let cool completely on a wire rack.
GLAZE: Whisk coffee and water in a small bowl. Add confectioners sugar and oil and mix until smooth. If glaze is too thick, slowly add more water. Drizzle glaze over cake.
Directions
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