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Bittersweet Chocolate Pound Cake




Source of Recipe


Source: Nestle® Toll House®


List of Ingredients




For the Cake:

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

4 bars (8-ounce box) Nestle Toll House Unsweetened Chocolate Baking Bars, broken into pieces, divided

2 cups granulated sugar

1 cup (2 sticks) butter, softened

1 teaspoon vanilla extract

3 large eggs


For the Glaze:

3 tablespoons butter or margarine

1 1/2 cups sifted powdered sugar

2 to 3 tablespoons water

1 teaspoon vanilla extract

Powdered sugar (optional)





Recipe



FOR THE CAKE:
Preheat oven to 325 degrees F. Grease 10-inch bundt pan.


Combine flour, baking soda and baking powder in small bowl. Bring water and coffee granules to a boil in small saucepan; remove from heat. Add 3 bars (6 ounces) baking chocolate; stir until smooth.


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.


Bake for 50 to 60 minutes or until long 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 glaze; sprinkle with powdered sugar.


FOR THE GLAZE:
Melt remaining baking bar (2 ounces) 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.