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Bittersweet Chocolate Pound Cake
Author/Submitted by:
Servings: 12
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 6
oz
Chocolate, unsweetened 2
c
Flour 1
t
Baking soda 3/4
ts
Baking powder 2
tb
Instant coffee 2
tb
,
Water, hot
,
Water, cold
2
c
Sugar 1
c
Butter,
softened
1
t
Vanilla extract 3
Eggs
-----RICH CHOCOLATE GLAZE----- 1
oz
Chocolate, unsweetened 1
c
Sugar, confectioners 3
tb
Butter,
softened
1/2
ts
Vanilla extract 1
tb
,
Water, hot tap, to
2 T
Directions:
Preheat oven to 325 F. Over hot (not boiling) water, melt chocolate
bars, stirring until smooth. In small bowl combine flour, baking
soda and baking powder; set aside. In 2-cup glass measure, dissolve
instant coffee in hot water; add cold water to measure 1-1/2 cups.
In a large mixer bowl, beat sugar, butter and vanilla until creamy.
Beat in eggs one at a time. Beat at high speed 5 minutes. Stir in
melted chocolate. Add flour mixture alternately with coffee mixture.
Pour batter into greased and floured 10-inch Bundt pan or angel food
cake pan.
Bake 65-70 minutes or until cake tester inserted in center comes out
clean. Cool in pan 30 minutes; remove from pan and cool completely.
Drizzle with Rich Chocolate Glaze.
Glaze: Over hot (not boiling) water, melt chocolate, stirring until
smooth. In the small mixer bowl, combine melted chocolate, confec-
tioners' sugar, butter and vanilla. At low speed, gradually beat in
water until smooth. Drizzle over cake.
[ Nestle's package wrapper ]
~=> This recipe comes from the bottom of the files of Shelley Rodgers
<=- Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM>
On TUE,
02 JAN 1996 113625 GMT
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