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Bittersweet Chocolate Pound Cake

Author/Submitted by:
Servings: 12
Categories: Cakes / Chocolate / Desserts

6  oz  Chocolate, unsweetened
2  c  Flour
1  t  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  t  Vanilla extract
3    Eggs
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 ] ~=> This recipe comes from the bottom of the files of Shelley Rodgers <=- Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On TUE, 02 JAN 1996 113625 GMT

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