Easy Chocolate Fudge Bundt Cake

By cecelia26_

Ingredients

• Chocolate Glaze:
• Baking spray with flour
• 2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1 teaspoon baking powder
• 2 teaspoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
• 1/2 cup vegetable oil
• 1 cup hot water
• 1/2 cup powdered sugar
• 1/4 cup NESTLE TOLL HOUSE Baking Cocoa
• 2 tablespoons Dark Chocolate Fudge Flavor NESTLE COFFEE-MATE Liquid Coffee Creamer
• 1 tablespoon melted butter
• Fresh raspberries (optional)

Details

Servings 16
Adapted from coffee-mate.com

Preparation

Step 1

PREHEAT oven to 350° F. Spray 10-inch (12-cup volume) Bundt pan with baking spray with flour or grease and flour pan.
COMBINE flour, sugar, baking cocoa, baking powder, instant coffee, baking soda and salt in large mixer bowl; beat on low speed to combine.
ADD Coffee-mate, oil and eggs to the flour mixture and then beat until combined. Reduce speed to low and gradually add water. Once incorporated, beat on high speed for about 2 minutes. Spoon batter into prepared pan.
BAKE for 40 minutes or until wooden pick inserted in cake comes out almost clean. Cool in pan on wire rack for 10 minutes; invert onto wire rack to cool completely. Drizzle with chocolate glaze. Serve with raspberries.

FOR CHOCOLATE GLAZE:
WHISK together glaze ingredients in medium bowl until smooth.