Hey Stan - this one is for you!
Let it be known [embarrassingly enough] that I didn't own a bundt pan, had never ventured to bake a bundt nor glaze anything - so the challenge was welcome. And the icing on the cake? It was edible. To a fault [as in, it is my fault there is nary a slice left].
I paged through Pillsbury's 4th Grand National $100,000 Recipe and Baking Contest New Cook Book (c)'53 [damn - that title is a mouthful] and merged 2 prize-winning recipes to bring you...Chocolate Mocha Sponge Cake with a Coffee Glaze!
[thanks, Mrs. Marian Splet of Philadelphia, Pennsylvania]
3/4 cup sifted Pillsbury's Best Enriched Flour
1/4 cup of cocoa
3 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon salt
3/4 cup sugar
5 egg yolks. Beat until thick and light.
Dry ingredients, one-third at a time, into egg yolk mixture gently but thoroughly.
5 egg whites until slight peaks begin to form. Fold carefully into batter with wire whip or large slotted spoon.
Into 9-inch ungreased tube pan [I used the bundt, and, damnit - didn't read ahead so I did grease and flour/cocoa the pan - big mistake! You don't grease pans when baking with egg whites, because the shortening keeps the cake from rising --- little did I know].
In slow oven [325 degrees] 35 to 40 minutes. Cool.
[I whipped this up of my own design]
Sift together 1 cup sifted confectioner's sugar and 1 teaspoon vanilla. Add 3 tablespoons hot cream and 1 teaspoon instant coffee. Blend and pour over cake. [Resist the urge to eat 'leftover' glaze - it's so tasty that you will over indulge and end up with a hella belly ache. Trust me.]
We invited some friends over for what we called a 'consolation cake.' They are avid [read: purple-bleeding] KSU fans and KU had kicked them to the curb in overtime the night before. Offering them a slice of this decadent [it wasn't too dense, even with the greasing of the pan] cake as a consolation to their loss.