Making "Whisky-Soaked Dark Chocolate Bundt Cake" for MIL's birthday. I found the recipe in one of the threads. Anyway, after turning out the cake, recipe says to sprinkle more whiskey over the cake, so there is no frosting, per se, or glaze. Just more whiskey...which is cool, but couldn't I make a chocolate-whiskey glaze, or does that sound gross? What would you do? I don't just want to shower it with powdered sugar. If it helps, there is espresso powder and unsweetened cocoa in the batter, as well as dark, unsweetened chocolate. Thanks to all who reply!