Chocolate Cola Pound Cake

1 12-oz. can cola
6 T. unsweetened cocoa powder
1 c. unsalted butter, softened
2 c. sugar
4 large eggs
3 c. all-purpose flour
1 t. baking soda
1/2 t. kosher salt
2/3 c. whole buttermilk
2 t. vanilla
Chocolate Glaze

Glaze:

1-1/3 T. salted butter
3 T. unsweetened cocoa powder
2 c. confectioners' sugar
1/4 c. whole milk

To make cake:

In a small saucepan, whisk together cola and cocoa. Bring to a boil over medium-high heat. Remove from heat; let cool completely.

Preheat oven to 350 degrees. Spray a 15-cup Bundt pan with baking spray with flour.

In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3-4 minutes, scraping bowl often. Add eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking soda, and salt. In a small bowl, stir together cooled cola mixture, buttermilk, and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with cola mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter in prepared pan.

Bake until a wooden pick inserted in the center comes out clean, 50-55 minutes. Let cool in pan for 20 minutes. Remove from pan and let cool completely on a wire rack. Pour chocolate glaze over top of cooled cake, and let set before serving.

Makes 1 cake.

To make glaze:

In the top of a double boiler, heat butter over simmering water until melted. Add cocoa, whisking until a smooth paste forms. Add confectioners' sugar and milk; cook, whisking constantly, until glaze is creamy, smooth, and pourable. Let cool for 5 minutes before using.

Makes about 1-1/2 c. 

Adapted from Taste of the South magazine, May/June 2019, p. 68.