1. Preheat oven to 325 degrees F. Cream butter and sugar. Add cocoa and egg yolks.
   
2. Dissolve soda in water and combine with coffee and Kahlua; add to batter, alternating with flour. Add vanilla and fold in stiffly beaten egg whites. Grease and flour Bundt pan. Pour in batter; remove air bubbles.
   
3. Bake 1 hour.

GLAZE:

• 1 cup powdered sugar
  
• 1 /2 cup Kahlua

Combine glaze ingredients and pour over warm cake; cover with foil and freeze.

TOPPING:

• 1 cup whipping cream, whipped

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

The Dallas Symphony Cookbook (Texas)