Dessert Potluck - what a way to go out!

The last four weeks I've been helping ordering and planning dinners for our church Bible Study. I'm used to feeing 4 people so feeding over 150 was interesting. For the last week we did something our church does really well - dessert buffet. We laid out dinner food - but kept adding more and more tables for all the different desserts that people brought to share. Church people love a good potluck and a dessert potluck even more so.
I decided a chocolate donut cake since chocolate usually doesn't fly in my household that well. This batter was amazing - the cake baked beautifully, the glaze was way too much and overflowed the plate and everything was all sorts of sticky. I thought the cake needed that glaze, or something to dunk the cake into - it was a bit dry - I thought. My coworkers ate the left overs and didn't seem to complain... Usually I go home from church with a clean plate - but not with a dessert spread like that! It was wonderful to see so many people sharing their desserting skills. I'm ready to just feed four people for a while... until it's VBS time.

Chocolate Donut Cake Recipe
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs, room temperature
2 teaspoon vanilla extract
2 3/4 cups all-purpose flour, spooned and leveled
3/4 cup Dutch process cocoa powder
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg (optional)
1/4 teaspoon cardamom (optional)
1/2 cup buttermilk, room temperature
1/2 cup full fat sour cream, room temperature
1/2 cup hot water
For Donut Glaze
3 cups (360 g) powdered sugar, sifted
1/3 – 1/2 cup whole milk
1 teaspoon vanilla

Preheat oven to 350°F. Spray a 10-12 cup bundt pan generously with non-stick baking spray. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium high speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
Add eggs, one at a time until fully incorporated. Scrape down the sides of the bowl.
Add the vanilla and mix until just combined.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, nutmeg and cardamom. With mixer on low speed, slowly add the flour mixture to the butter mixture alternating with the buttermilk and sour cream. Mix until just barely combined with a few streaks of flour remaining. Do not over mix.
Remove the bowl from the mixer and add the hot water. Stir with with a rubber spatula until the batter is smooth.
Transfer the batter into the prepared bundt pan. Tap pan firmly on the countertop 3 times to release any air bubbles.
Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. If the top of the cake is browning too quickly, loosely cover the top with aluminum foil for the last 10 minutes of baking.
Remove the cake from the oven and cool on a wire rack for exactly 10 minutes. After 10 minutes, use a cooling rack or cake platter to invert the cake. Flip the cake once more to expose the rough bottom face up. Cool completely before adding the glaze.
For Donut Glaze
In a medium bowl whisk together powdered sugar, milk and vanilla until smooth and pourable. If glaze is too thin, add more powdered sugar. If too thick, add more milk.
Drizzle the glaze over the cooled cake, being sure to drench the top allow the glaze to drip over the sides of the cake. The glaze will harden as it sits. For best results, allow to rest for 10 to 15 minutes before slicing.