Bittersweet chocolate pound cake

Yield: 12 Servings

Measure Ingredient
6 ounces Chocolate, unsweetened
2 cups Flour
1 teaspoon Baking soda
¾ teaspoon Baking powder
2 tablespoons Instant coffee
2 tablespoons ;Water, hot
;Water, cold
2 cups Sugar
1 cup Butter; softened
1 teaspoon Vanilla extract
3 Eggs
1 ounce Chocolate, unsweetened
1 cup Sugar, confectioners
3 tablespoons Butter; softened
½ teaspoon Vanilla extract
1 tablespoon ;Water, hot tap, to 2 T
[ Nestle's package wrapper ]


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 1-½ 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.

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