CAKE:

1/2 c. vegetable oil
1 stick butter, softened
2 c. sugar
3 eggs
1/2 c. boiling water
2/3 c. unsweetened cocoa
2 c. flour
1 1/2 tsp. baking soda
1 c. milk (or buttermilk)
1 tsp. vanilla

GLAZE:

4 oz. semi-sweet baking chocolate
2 oz. unsweetened baking chocolate
1/2 c. superfine sugar
2 tsp. instant coffee (dissolved in 1/2 c. boiling water)
2 tbsp. butter

Cake: Cream oil, butter and sugar; beat. Beat in eggs, one at a time. Pour boiling water over coloa. Mix. Sift together flour and baking soda together. Add alternately with cocoa and milk to butter and egg mixture. Add vanilla.

Pour into greased and floured Bundt pan. Bake one hour at 350 degrees. Cool a bit to glaze.

Chocolate Glaze: Melt chocolate in double boiler. Meanwhile, dissolve sugar in hot coffee. Add to melted chocolate. Cook, medium heat until it boils. Stir until it slowly thickens (5-7 minutes). Remove from heat. Add butter. Stir to blend.