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  Recipe Home » CakesDeserts » Bittersweet Chocolate Pound Cake
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  Bittersweet Chocolate Pound Cake
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 253
Ingredients:
6 oz Chocolate, unsweetened
2 cup Flour
1 tsp Baking soda
3/4 tsp Baking powder
2 tbsp Instant coffee
2 tbsp ;Water, hot
;Water, cold
2 cup Sugar
1 cup Butter, softened
1 tsp Vanilla extract
3 Eggs

MMMMMRICH CHOCOLATE GLAZE

1 oz Chocolate, unsweetened
1 cup Sugar, confectioners
3 tbsp Butter, softened
1/2 tsp Vanilla extract
1 tbsp ;Water, hot tap, to 2 T
Instructions:
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 ]
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