.Bittersweet Chocolate Pound Cake
Source of Recipe
Unknown
List of Ingredients
3 foil-wrapped bars (6 ounce) Nestlé
unsweetened chocolate baking bars
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
2 tablespoons instant coffee
2 tablespoons hot water
Cold water
2 cups granulated sugar
1 cup butter, softened
1 teaspoon vanilla extract
3 eggs
Viennese Glaze
Confectioners' sugar (optional)
Recipe
Preheat oven to 325 degrees F. Grease and flour 10-inch fluted tube or angel food cake pan. Melt unsweetened chocolate baking bars.
In small bowl, combine flour, baking soda and baking powder; set aside. In 2-cup measure, dissolve instant coffee in hot water; add cold water to measure 1 1/2 cups.
In large mixer bowl, beat granulated sugar, butter and vanilla extract until creamy. Beat in eggs, 1 at a time. Stir in melted chocolate. Add flour mixture alternately with coffee mixture. Pour into prepared pan. Bake 1 hour or until wooden pick inserted into center comes out clean.
Cool 30 minutes; remove from pan. Cool completely. Drizzle with Viennese Glaze. Sprinkle with a light sprinkling of confectioners' sugar.
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