*  Exported from  MasterCook Mac  *

                    Bittersweet Chocolate Pound Cake

Recipe By     : Sam Waring <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       Cake:
  6      oz            Unsweetened chocolate
  2      c             Flour
  1      ts            Baking soda
    3/4  ts            Baking powder
  2      tb            Instant coffee
  2      tb            Water -- hot
                       Water -- cold
  2      c             Sugar
  1      c             Butter -- softened
  1      ts            Vanilla extract
  3                    Eggs
                       Rich Chocolate Glaze:
  1      oz            Unsweetened chocolate
  1      c             Confectioners sugar
  3      tb            Butter -- softened
    1/2  ts            Vanilla extract
  1      tb            Water -- up to 2 tb, hot

 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
 1-1/2 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" Bundt pan or
 angel food cake pan.

 Bake 65 to 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.

 Rich Chocolate Glaze:

 Over hot (not boiling) water, melt chocolate, stirring until
 smooth. In the small mixer bowl, combine melted chocolate,
 confectioners' sugar, butter, and vanilla. At low speed, gradually
 beat in water until smooth. Drizzle over cake.


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