Instructions: Preheat oven to 325 degrees. Grease and flour bundt pan. Cream butter and sugar. Add cocoa and egg yolks.

Dissolve soda in water and combine with coffee and Kahlua; add to batter alternately with the flour.

Add vanilla and fold in stiffly beaten egg whites. Pour batter in pan, remove air bubbles. Bake 1 hour. Combine glaze ingredients and pour over warm cake. Cover with foil and freeze.

About 1 hour before serving, remove from freezer and ice with whipped cream.

Note: Cooper says this cake is best when eaten the first day. Upon refreezing, it tends to lose its texture.

NOTES : From a friend in Ohio years ago. OShe served it at a Fourth of July party, and it was so good I had to get the recipe right then,O Cooper said. OIt makes enough for a party, but get everyone to eat seconds, because it doesnOt refreeze well.O

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