Light Mocha Cake

• 3 tablespoons instant coffee granules
• 2 tablespoons boiling water
• 4 eggs
• 3/4 cup buttermilk
• 1/2 cup plus 2 tablespoons coffee liqueur, divided
• 3 tablespoons canola oil
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 2/3 cup baking cocoa
• 1/2 cup packed brown sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 2 ounces semisweet chocolate, chopped
• 2 tablespoons sweetened condensed milk
• 3 to 4 teaspoons coffee liqueur

1. In a small bowl, dissolve coffee granules in boiling water. In a large bowl, beat the eggs, buttermilk, 1/2 cup coffee liqueur, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended.
2. Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add batter. Bake at 325u0b0 for 40-48 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with remaining coffee liqueur. Cool completely.
3. In a small microwave-safe bowl, melt chocolate with milk; stir until smooth. Stir in enough coffee liqueur to achieve a spreading consistency. Spread over top of cake.

coffee granules, boiling water, eggs, buttermilk, coffee liqueur, canola oil, vanilla, flour, sugar, baking cocoa, brown sugar, salt, baking powder, baking soda, ground cinnamon, chocolate, condensed milk, coffee liqueur

Taken from www.tasteofhome.com/recipes/light-mocha-cake/ (may not work)