Mocha Fudge Bundt Cake with Mocha Fudge Glaze

• 1 package chocolate cake mix (regular or gluten-free)
• 1 3.8 oz. package of instant chocolate pudding
• 3/4 cup vegetable oil
• 3/4 cup coffee
• 4 eggs
• 1 teaspoon vanilla
• 12 ounce package of chocolate chips
• 
  
• Preheat oven to 350 degrees and grease and flour a bundt cake pan.
• In a large bowl, combine cake mix, pudding mix, eggs, oil, coffee, and vanilla. Beat for 5 minutes at medium speed.
• Stir in chocolate chips by hand.
• Pour into greased and floured* Bundt pan. Bake at 350 degrees for 45 – 50 minutes or until an inserted toothpick comes out clean .
• Cool in Bundt pan for 5 minutes, then invert onto a serving dish.
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• Mocha Fudge Glaze:
• 2 tablespoons butter (or df margarine), softened
• 2 tablespoons cocoa
• 2 tablespoons coffee
• 1/2 teaspoon vanilla
• 2 1/2 cups powdered sugar
• 
  
• Once the cake has cooled, mix glaze ingredients in a medium bowl. Beat on high for 2 minutes.
• Spoon glaze over cake and let sit until it firms up.

Note:

* Use gluten free flour when dusting the pan if making the gluten free version.

Source: Premeditated Leftovers