Generously coat a standard 10″ bundt pan with non-stick baking spray (I use Baker's Joy). Set aside.
Combine all ingredients in a large mixing bowl. Beat with an electric hand mixer for several minutes or until the dry ingredients have been completely incorporated and the mixture is smooth. Transfer mixture to the prepared bundt pan and smooth top of batter with a rubber spatula or spoon.
Bake for 45 minutes or until toothpick or wooden skewer comes out clean when inserted near center of cake. Remove from oven and allow to cool in the pan for 10 to 15 minutes.
Run a knife along the outside edge between the cake and pan and then carefully invert bundt pan on to a serving platter, cake plate or cake pedestal.
Insert 3” strips of parchment or waxed paper around base of cake to catch the glaze drips.
When the cake has cooled completely, prepare the glaze. Whisk together powdered sugar, cocoa powder, and salt in a medium mixing bowl.
Whisk in Kahlua and milk or heavy cream until well combined. Add additional milk or cream if you need to think the glaze further. Drizzle over the cake, allowing glaze to drip gently down sides.
Remove strips of parchment or waxed paper and serve.