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Bittersweet Chocolate Pound Cake

Source of Recipe

DDCol19


List of Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups water
2 tablespoons Taster's Choice® 100% Pure Instant Coffee
3 bars (6 oz.) Nestlé® Toll House® Unsweetened Chocolate Baking Bars, broken into pieces
2 cups granulated sugar
1 cup (2 sticks) butter, softened (we recommend Land O Lakes® Butter)
1 teaspoon vanilla extract
3 large eggs


Chocolate Glaze:
1 bar (2 oz.) Nestlé® Toll House® Unsweetened Chocolate Baking Bars
3 tablespoons butter or margarine (we recommend Land O Lakes® Butter)
1 1/2 cups sifted powdered sugar
2 to 3 tablespoons water
1 teaspoon vanilla extract
Powdered sugar (optional)



Recipe


1. Preheat oven to 325° F. Grease 10-inch bundt pan.

2. For the Cake: Combine flour, baking soda and baking powder in small bowl. Bring water and Taster's Choice® to a boil in small saucepan; remove from heat. Add 3 bars (6 oz.) baking chocolate; stir until smooth.

3. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture. Pour into prepared bundt pan.

4. Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Drizzle with Chocolate Glaze; sprinkle with powdered sugar.

5. For Chocolate Glaze: Melt baking bar and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.