3/4 lb butter, -- softened
1/4 c coffee-flavored liqueur
1/3 c instant coffee granules
3/4 c milk
3 TB unsweetened cocoa powder
1/3 c confectioners' sugar
2 c granulated sugar
1 ts pure vanilla extract
1/2 ts salt
5 lg eggs
3 c all-purpose flour
1 ts baking powder
1/2 ts baking soda
: Additional confectioners'
: sugar for garnish
Preheat oven to 350. Grease and flour a 10 inch tube
pan. Heat liqueur and instant coffee in a small
saucepan and stir until coffee dissolves. Add enough
milk to equal 1 cup liquid and set aside. In a small
bowl, whisk together cocoa powder and confectioners'
sugar and set aside. In a large electric mixer bowl,
beat butter until very soft. Add granulated sugar,
vanilla and salt and beat until light. Add eggs one at
a time and beat well after each addition. In a medium
bowl, stir together flour, baking powder and soda.
Fold flour mixture into butter mixture alternately
with coffee liquid. Turn half batter into prepared pan
and smooth surface. Using back of kitchen teaspoon,
make an indentation 1/2 inch deep in batter. Spoon
cocoa-confectioners' sugar mixture into depression.
Spoon remaining batter over top of cocoa mixture.
Using broad side of dinner knife, cut down through
batter to bottom of pan, moving knife in zigzag
pattern to create a marbled effect. Smooth batter
surface with back of spoon. Bake 50-55 minutes or
until toothpick inserted in center comes out clean.
Remove cake from oven and cool in pan on rack 15
minutes. Run knife around center tube and outer edge
of pan. Carefully invert onto rack and cool to room
temperature. Dust lightly with confectioners' sugar.
If you don't want to use alcohol in this recipe, just
use strong coffee.
