6 oz Chocolate, unsweetened
2 c Flour
1 ts 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 ts 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
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 ]
From
Yields
12 Servings