Moist Chocolate Cake with Coffee Rum Glaze

There's nothing easier than one bowl baking, especially when the hot summer weather makes you want to escape from the heat of the kitchen. I browsed through my favorite recipe source, the biggest library--the internet of course! I tried this one bowl chocolate cake promising to be of the utmost moistness and when I bit into one slice, it was moist indeed! But what is a cake without an icing, or a glaze? So here is the recipe for the chocolate cake along with the the glaze.

MOIST CHOCOLATE CAKE
2 cups All-purpose Flour
2 cups Refined Sugar
3/4 cups Cocoa Powder
2 teaspoons Baking Soda
2 pieces Eggs
1 teaspoon Salt
1 cup Buttermilk (I used 1 cup of Fresh Milk with 1 tablespoon of Cane Vinegar)
1 cup Vegetable Oil
1/2 teaspoon Vanilla Extract
1 cup of Boiling Water

Preheat oven to 350 degrees Fahrenheit. Grease and Flour a 9-in ch Bundt Pan. With the paddle attachment of your mixer, mix all ingredients at medium speed until well-blended and smooth. Pour carefully into prepared pan. Bake for 1 hour. Use a knife to test if cake is done, not a toothpick, because according to the recipe, if the toothpick comes out clean, it means the cake is overbaked. Turn out cake and cool completely before glazing.

COFFEE RUM GLAZE
1/4 cup Butter
1 1/2 teaspoon Coffee powder
1/4 cup Brown Sugar
1/4 cup All-purpose Cream
1 cup Powdered Sugar, sifted
2 tablespoons Rum
In a pan over medium heat, melt butter, coffee powder and brown sugar. Add cream, remove from heat and stir in powdered sugar. Whisk until smooth, stir in rum. Cool to room temperature before glazing cooled cake.