3/4 c. butter, softened
2 c. sugar
3/4 c. cocoa
4 egg yolks
1 tsp. baking soda
2 tbsp. cold water
1/2 c. cold coffee
1/2 c. kahlua
1 1/3 c. flour
2 tbsp. vanilla
4 egg whites, stiffly beaten

GLAZE:

1 c. powdered sugar
1/2 c. kahlua

TOPPING:

1 c. whipping cream, whipped

Preheat oven to 325 degrees. Cream butter and sugar. Add cocoa and egg yolks. Dissolve soda in water and combine with coffee and kahlua. Add to batter alternating with flour. Grease and flour Bundt pan. Pour in batter and remove bubbles. Bake 1 hour.

Combine glaze ingredients and pour over warm cake. Cover with foil and freeze. About 1 hour before serving, remove from freezer and frost with whipped cream. This cake is very festive and elegant.