Unsweetened Cocoa Glaze

Unsweetened Cocoa Glaze

Ingredients:
· 3/4 cup powdered sugar
· 3 tablespoons unsweetened cocoa
· 8 teaspoons fat-free milk
· 2 tablespoons semisweet chocolate chips
· 1 teaspoon instant coffee granules
· 1/2 teaspoon vanilla extract

Directions:
PREPARATION
1. Preheat oven to 350°.
2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1
tablespoon flour.
3. Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer
at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at
a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.
4. Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife.
Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon)
in a medium bowl, stirring well with a whisk.
5. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending
with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter
into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in cake
comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool
completely on wire rack.
6. To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a
small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee,
and 1/2 teaspoon vanilla extract in a 1-cup glass measure. Microwave at medium 45
seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugar
mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.
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INGREDIENTS
Cake
· Cooking spray