Chocolate Milk Cake

1. Preheat oven to 350 degrees F.

For the Cake

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium-high speed until light and fluffy. This will take about 4 minutes.
2. Scrape down sides of bowl.
3. Add eggs, one at a time, until fully combined.
4. Add the vanilla and mix until incorporated.
5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt until well combined.
6. With the mixer on low speed, add the flour mixture to the egg mixture gradually, alternating with the LACTAID® Chocolate Milk. Begin and end with the flour mixture.
7. Do not over mix. A few streaks of flour remaining is fine.
8. Remove the bowl from the mixer and use a wooden spoon or large spatula to stir in the hot water, being careful not to over mix the batter.
9. Spray a 10-15 cup Bundt pan generously with non-stick baking spray. Be careful to cover the entire pan but do not allow the spray to pool in the bottom. Pour the batter into the prepared Bundt.
10. Tap the pan three times firmly on the countertop to release any air bubbles.
11. Bake on the center rack of the oven for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few crumbs remaining. Do not over bake or the cake will be dry.
12. Remove the cake from the oven and set on a cooling rack for 10 minutes.
13. After 10 minutes release the cake from the pan by inverting it onto a platter or cooling rack. If the cake does not easily release, keep the cake in the Bundt mold and flip it back over to rest for 5 more minutes.
14. Cool the cake completely before adding the glaze.

For the Chocolate Glaze

1. Whisk together all of the ingredients.
2. If too thin, add more confectioners sugar. If too thick, add more chocolate milk.
3. Pour the glaze over the cooled cake.