3/4 lb Butter,; softened
1/4 c Coffee-flavored liqueur
1/3 c Instant coffee granules
3/4 c Milk
3 tb Unsweetened cocoa powder
1/3 c Confectioners’ sugar
2 c Granulated sugar
1 ts Pure vanilla extract
1/2 ts Salt
5 lg Eggs
3 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
Additional confectioners’
-sugar for garnish
Preheat oven to 350. Grease and flour a 10 inch tube pan. Heat liqueur and~
instant coffee in a small saucepan and stir until coffee dissolves. Add
enough milk to equal 1 cup liquid and set aside. In a small bowl, whisk
together cocoa powder and confectioners’ sugar and set aside. In a large
electric mixer bowl, beat butter until very soft. Add granulated sugar,
vanilla and salt and beat until light. Add eggs one at a time and beat well
after each addition. In a medium bowl, stir together flour, baking powder
and soda. Fold flour mixture into butter mixture alternately with coffee
liquid. Turn half batter into prepared pan and smooth surface. Using back
of kitchen teaspoon, make an indentation 1/2 inch deep in batter. Spoon
cocoa-confectioners’ sugar mixture into depression. Spoon remaining batter
over top of cocoa mixture. Using broad side of dinner knife, cut down
through batter to bottom of pan, moving knife in zigzag pattern to create a
marbled effect. Smooth batter surface with back of spoon. Bake 50-55
minutes or until toothpick inserted in center comes out clean. Remove cake
from oven and cool in pan on rack 15 minutes. Run knife around center tube
and outer edge of pan. Carefully invert onto rack and cool to room
temperature. Dust lightly with confectioners’ sugar. If you don’t want to
use alcohol in this recipe, just use strong coffee.
Yields
1 Servings