Cappuccino Bundt Cake

I found this easy cappuccino cake in the All You magazine while waiting for my car to be tuned up. The cake turned out perfect.
Ingredients:
Dry ingredients:
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp cocoa powder
1 1/2 cups sugar
Wet ingredients:
1/2 cup vegetable oil
1 stick butter
3 tbs instant coffee
2 tbs cocoa powder
1 cup water
Eggs mixture:
2 eggs, lightly beaten
1/2 cup sour cream or nonfat yogurt
1 tsp vanilla
Glaze:
4 oz white chocolate, chopped
2 tbs milk
1 cup confectioner's sugar
1 tbs butter

Directions:
Preheat oven set to 375°. Grease and flour 12 cup Bundt cake pan and set aside.

Combine the dry ingredients into a bowl. In another bowl, slightly beat the egg mixture ingredients together.

In a sauce pan over medium heat, add the wet ingredients and bring to simmer, stirring until all are combined and the butter is melted.

 Stir the cocoa/espresso mixture into the flour mixture. Fold the egg mixture into the flour/cocoa mixture.

Put batter into the prepared Bundt cake pan, smoothing the top.

 Bake in the oven for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 15 minutes. Remove from pan and let cool completely before serving or glazing the cake.

To make glaze: In a heatproof bowl, add chopped chocolate and butter. Place over 1 inch of simmering water over low heat. Stir until melted. Remove from heat and let it cool. Whisk milk and confectioner's sugar together and stir into the chocolate/butter mixture, combining everything well. Drizzle the glaze over cake and sift some cocoa powder on top.