Recipe - Bittersweet Chocolate Pound Cake

6 ounce Chocolate, unsweetened
2 cup Flour
1 teaspoon Baking soda
Three fourths teaspoon Baking powder
2 tablespoon Instant coffee
2 tablespoon ;Water, hot
;Water, cold
2 cup Sugar
1 cup Butter; softened
1 teaspoon Vanilla extract
3 Eggs

RICH CHOCOLATE GLAZE
1 ounce Chocolate, unsweetened
1 cup Sugar, confectioners
3 tablespoon Butter; softened
One half teaspoon Vanilla extract
1 tablespoon ;Water, hot tap, to 2 T

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 2cup glass measure, dissolve instant coffee in hot
water; add cold water to measure 1One half 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 10inch Bundt pan or angel food cake pan.

Bake 6570 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.

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

[ Nestle's package wrapper ]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini