Recipe - Chocolate Marble Loaf With Espresso Glaze

1 One fourth cup Sugar
Three fourths cup Margarine or butter (1 1/2
sticks); softened
1 One half cup All purpose flour
One half cup Sour cream
1 teaspoon Vanilla
One half teaspoon Baking powder
One fourth teaspoon Baking soda
2 lg Eggs
One fourth cup Unsweetened cocoa

ESPRESSO GLAZE
1 tablespoon Margarine or butter
1 tablespoon Water
2 teaspoon Instant espresso coffee
powder
1/3 cup Confectioners' sugar

ABOUT 3 HOURS BEFORE SERVING OR A DAY AHEAD;

1. Grease 9" by 5" loaf pan; set aside.

2. In larege bowl, with mixer at medium speed, beat sugar and maragrine or
butter until light and fluffy, about 5 minutes, occasionally scraping bowl
with rubber spatula. Reduce speed to low; add flour, sour cream, vanilla
extract, baking powder, baking soda and eggs; beat until mixed. Increase
speed to medium and beat 2 minutes longer, occasionally scraping bowl.

3. Preheat oven to 350 degrees. Remove half of batter to a medium bowl.
Beat cocoa into batter remaining in large bowl until blended. Alternately
spoon vanilla and chocolate batters into loaf pan. With a knife, cut and
twist through batters to obtain marbled effect.

4. Bake 1 hour or until toothpick inserted in center comes out clean. Cool
loaf in pan on wire rack for 10 minutes then with a spatula, loosen loaf
from edge of pan. Remove loaf from pan and cool completely on rack.

5. When loaf is cool, prepare espresso glaze. With a spoon, drizzle glaze
over top of loaf. Let loaf stand until glaze is set.

ESPRESSO GLAZE: In a small saucepan over low heat, heat margarine or
butter, water and instant espresso coffee powder until margarine melts and
coffee dissolves; remove saucepan from heat. Stir in confectioners' sugar
until smooth, adding more water if necessary to make an easy drizzle
cosistency.

Recipe by: Women's Day magazine June 1994

Posted to recipeludigest Volume 01 Number 493 by PLK1028 PLK1028@aol.com
on Jan 11, 1998