Express Chocolate Espresso Bundt Cake

• 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

1. Preheat oven to 350u0b0; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside.
2. Add cake mix and pudding mix to a bowl; mix for 30 seconds on low speed.
3. Add the remaining ingredients; mix at medium speed for 4 minutes; pour batter into pan.
4. Bake for 50-60 minutes or until a pick comes out clean.
5. Let cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
6. The glaze: combine the powdered sugar, coffee, and espresso powder in a small bowl; beat until smooth.
7. If glaze is not pourable, add a bit more coffee; if it is too thin, add a little more powdered sugar.
8. Brush or spoon the glaze over the cake while it is still warm.

cake, cake mix, chocolate pudding, eggs, strongly brewed coffee, vegetable oil, yogurt, cocoa powder, espresso powder, powdered sugar, coffee, espresso powder

Taken from www.food.com/recipe/express-chocolate-espresso-bundt-cake-300023 (may not work)