Rich Mocha Cake

RICH MOCHA CAKE

3 Tbsp. instant coffee granules
2 Tbsp. boiling water
4 eggs
3/4 cup buttermilk
1/2 cup plus 2 Tbsp. coffee liqueur, divided
3 Tbsp. canola oil
2 tsp. vanilla extract
1-1/2 cups all-purpose flour
3/4 cup sugar
2/3 cup baking cocoa
1/2 cup packed brown sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground cinnamon

ICING:
2 oz. semisweet chocolate, chopped
2 Tbsp. sweetened condensed milk
3 to 4 tsp. coffee liqueur

In a small bowl, dissolve coffee granules in boiling water. In a large bowl, beat the eggs, buttermilk, 1/2 cup coffee liqueur, oil, vanilla and coffee mixture until well blended. Combine the dry ingredients; gradually beat into egg mixture until blended. Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add batter. Bake at 325° for 40-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool 15 minutes longer; brush with remaining coffee liqueur. Cool completely. In a small microwave-safe bowl, melt chocolate with milk; stir until smooth. Stir in enough coffee liqueur to achieve a spreading consistency. Spread over top of cake. Makes 16 servings.