Cappuccino Bundt Cake

• Cake:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 3/4 cups sugar
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 8 tablespoons unsalted butter
• 2 tablespoons plus 1/4 tsp. unsweetened cocoa
• 3 tablespoons plus 1/4 tsp. instant espresso powder
• 2 tablespoons plus 1/4 tsp. cinnamon
• 2 large eggs, lightly beaten, at room temperature
• 1/2 cup sour cream, at room temperature
• 1 teaspoon vanilla extract
• Glaze:
• 4 ounces white chocolate, chopped
• 1 tablespoon unsalted butter
• 1 cup confectioners' sugar
• 3 tablespoons whole milk

1. Preheat oven to 375u0b0F. Grease and flour a 12-cup Bundt pan.
2. In a bowl, whisk flour, baking soda, sugar and salt. In a pan, whisk oil, butter, 2 Tbsp. cocoa, 3 Tbsp. espresso powder, 2 Tbsp. cinnamon and 1 cup water. Bring to a simmer over medium-low heat, stirring. In a bowl, whisk eggs, sour cream and vanilla.
3. Stir cocoa mixture into flour mixture. Fold in egg mixture. Pour into Bundt pan, smoothing top. Bake until a skewer inserted in cake's center comes out clean, 25 to 33 minutes. Let cool on a wire rack for 10 minutes; remove from pan. Let cool completely.
4. Make glaze: Whisk 1/4 tsp. each cocoa, espresso powder and cinnamon. In a heatproof bowl set over 1 inch of simmering water, melt chocolate with butter. Remove from heat; let cool. In a bowl, whisk confectioners' sugar and milk. Stir in chocolate mixture. Drizzle glaze over cake. Sift cocoa mixture over top; let stand until glaze is set.

flour, baking soda, sugar, salt, vegetable oil, unsalted butter, unsweetened cocoa, espresso powder, cinnamon, eggs, sour cream, vanilla, white chocolate, unsalted butter, sugar, milk

Taken from www.myrecipes.com/recipe/cappuccino-bundt-cake (may not work)