Yield: 12 Servings
|6 ounces||Chocolate, unsweetened|
|1 teaspoon||Baking soda|
|¾ teaspoon||Baking powder|
|2 tablespoons||Instant coffee|
|2 tablespoons||;Water, hot|
|1 cup||Butter; softened|
|1 teaspoon||Vanilla extract|
|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 ]|
RICH CHOCOLATE GLAZE
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.