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Bittersweet Chocolate Pound Cake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BITTERSWEET CHOCOLATE POUND CAKE
 Categories: Cakes, Chocolate
      Yield: 12 Servings
 
      6 oz Chocolate, unsweetened
      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

MMMMM--------------------RICH CHOCOLATE GLAZE-------------------------
      1 oz Chocolate, unsweetened
      1 c  Sugar, confectioners
      3 tb Butter; softened
    1/2 ts Vanilla extract
      1 tb ;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 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-inch Bundt pan or angel food
  cake pan.
  
  Bake 65-70 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.
  
  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 ]
 
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