Mocha Bundt Cake

• 1 12 cups butter (no substitutes)
• 12 (1 ounce) bittersweet chocolate squares
• 2 14 cups sugar
• 3 eggs
• 2 cups strong brewed coffee
• 2 teaspoons rum extract
• 1 12 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 12 teaspoons baking soda
• 34 teaspoon salt
• confectioners' sugar
• whipped cream (optional)

1. In a microwave, melt butter and chocolate; stir until smooth.
2. Transfer to a large mixing bowl.
3. Beat in sugar.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in the coffee and extracts.
6. Combine the flour, baking soda and salt; gradually add to the chocolate mixture.
7. Pour into a greased and floured 10-inch fluted tube pan.
8. Bake at 325 for 55-65 minutes or until a toothpick inserted near the center comes out clean.
9. Cool for 10 minutes before inverting onto a wire rack to cool completely.
10. Dust with confectioners' sugar.
11. Serve with whipped cream if desired.

butter, bittersweet chocolate squares, sugar, eggs, coffee, rum, vanilla, allpurpose, baking soda, salt, confectioners, whipped cream

Taken from www.food.com/recipe/mocha-bundt-cake-358812 (may not work)