Chocolate Cheesecake Bundt Cake with Mocha Glaze

Dear Vanderbilt,

I love you, but lately you have been cramping my style...

Over the last two weeks, your rigorous academics have caused me to miss out on life.

Has the newest Harry Potter move come out yet? I have no idea... Maybe I will get to see it by the time it comes out on DVD.

Randy Moss is a Titan?!?! News to me.

I had to ask my mom yesterday who won the Governor's race in Tennessee.  Bill Haslam did, in case you are a Vanderbilt student, too.

Matt Costa, sorry I missed your concert... I had papers to write.

But what I didn't miss was National Bundt Cake Day.  That's right, Vandy, you can't keep me totally in the dark.

In celebration of National Bundt Cake Day, I decided to make my own.  This cake is rich and chocolatey with a hint of coffe and cheesecake.

It is so good that I wish everyday was National Bundt Cake Day, and I mean that.

Chocolate Cheesecake Bundt Cake with Mocha Glaze

Cake:
2 cups all-purpose flour, sifted
2 tsp baking soda
1/2 cup cocoa powder
1/4 tsp salt
1 small pkg cheesecake pudding mix
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups buttermilk
1/2 cup canola oil

Glaze:
4 oz unsweetened chocolate, chopped
1/2 cup strong brewed coffee
1 cup sugar

Grease bundt pan well.  Preheat oven to 350.

Mix flour, sugar, baking soda, cocoa powder, salt, and pudding mix together in a large bowl.  In a medium sized bowl, mix eggs, buttermilk, oil, and vanilla extract.

Add the wet mixture to the dry mixture.  Mix well.  Pour in bundt pan.  Bake for 45 minutes or until toothpick comes out clean at 350.

Remove cake from oven and cool in pan for 10 minutes.  Remove from pan and let cool on wire rack.

While cooling, brew coffee.  Pour hot coffee over chocolate and sugar.  Stir well and allow to thicken slightly.  Pour over slightly warm cake.

Enjoy National Bundt Cake Day.  I know I am...