Use the leftover glaze to coat the cake the second time, or cover and store it in the refrigerator and enjoy as a dessert sauce.

• 1/2 cup butter or margarine softened
• 3 large eggs
• 1 cup buttermilk
• 1 cup strong brewed coffee2 teaspons vanilla extract
• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 2 cups sugar
• 1 cup cocoa
• Glaze

Directions

Grease a 12 cup Bundt pan; dust with cocoa and set aside.  Beat butter at medium speed of and electric mixer until creamy.  Add eggs, buttermilk, coffee, and vanilla, and beat until blended.

Sift together flour and next 4 ingredients.  Add flour mixture to butter mixture; beat at low speed until blended.  Beat at medium speed 2 minutes.  Pour batter into prepared pan.

Bake at 350 degrees for 45 to 50 minutes or until wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 15 minutes; remove from pan, and let cool completely on wire rack.  Place wax paper under wire rack.  Pour warm Glaze over cake, letting excess drip down sides of cake onto wax paper.  Chill at least 30 minutes before serving.  Yield one 10-inch cake.

Glaze

• 1 cup sugar
• 1 cup cocoa
• 1 cup whipping cream
• 2 tablespoons butter or margarine
• 1 tablespoon honey
• 1 1/2 tablespoons vanilla extract

combine first 5 ingredients in a heavy saucepan.  cook over low heat until mixture is smooth, stirring often (do not boil).  REmove from heat and stir in vanilla.  Yield about 2 1/4 cups