Mocha Bundt Cake

• Shortening
• Baking cocoa
• 8 ounces bittersweet chocolate, chopped
• 1 cup butter, cubed
• 1-1/2 cups sugar
• 2 eggs
• 1-1/3 cups strong brewed coffee
• 1-1/2 teaspoons rum extract
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Confectioners' sugar
• Whipped cream, optional

1. Generously grease a 10-in. fluted tube pan with shortening; dust with cocoa, tapping pan to coat evenly. Tap out excess cocoa.
2. In a microwave, melt chocolate and butter; stir until smooth. Transfer to a large bowl. Beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture and mix well.
3. Pour into prepared pan. Bake at 325u0b0 for 45-55 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
4. Sprinkle with confectioners' sugar. Serve with whipped cream if desired.

shortening, baking cocoa, bittersweet chocolate, butter, sugar, eggs, coffee, rum, vanilla, flour, baking soda, salt, confectioners, cream

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