Chocolate Bundt Cake with Irish Cream Glaze

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 2 large egg whites
• 1 large egg
• 1/2 cup 1% low-fat milk
• 2 teaspoons Bailey's Irish Cream
• 1 1/2 teaspoons vanilla extract
• Cooking spray
• Irish Cream Glaze
• 1 tbsp Bailey’s Irish Cream
• 1 tbsp cocoa powder
• 1 cup confectioners’ sugar

Instructions

1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; stir well with a whisk. Add butter, egg whites, and egg; beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add milk ,Irish Cream, and vanilla; beat 1 minute. Pour batter into a 6-cup Bundt pan coated with cooking spray.
3. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
4. For the glaze, whisk together all glaze ingredients in a small bowl. Drizzle over cooled cake, then use a spatula to spread gently into an even layer. Allow glaze to set for at least 2 hours at room temperature before storing the cake.