Chocolate Loaf Cake (shelley Rodgers)
Preheat oven to 350 degrees. Grease 2 loaf pans.
In a large bowl cream butter, sugar and vanilla; add eggs, one at a
time, beating well after each addition; scrape bowl frequently.
Dissolve coffee in hot water. Stir together flour, cocoa, salt and
baking powder, add alternately with coffee and buttermilk to creamed
mixture, beating just until mixture is blended.
Divide batter equally between two pans. Bake until cake tester
inserted in center comes out clean, about 60-65 minutes. Cool 10
minutes; remove from pans to wire racks.
Serve plain or with scoop of vanilla or coffee ice cream and fresh