Bittersweet Chocolate Pound Cake Recipe

• 6 ounce Chocolate, unsweetened
• 2 c. Flour
• 1 tsp Baking soda
• 3/4 tsp Baking pwdr
• 2 Tbsp. Instant coffee
• 2 Tbsp. ,Water, warm Water, cool
• 2 c. Sugar
• 1 c. Butter, softened
• 1 tsp Vanilla extract
• 3 x Large eggs
• 1 ounce Chocolate, unsweetened
• 1 c. Sugar, confectioners
• 3 Tbsp. Butter, softened
• 1/2 tsp Vanilla extract
• 1 Tbsp. ,Water, warm tap, to 2 Tablespoons

1. Preheat oven to 325 F. Over warm (not boiling) water, heat chocolate bars, stirring till smooth.
2. In small bowl combine flour, baking soda and baking pwdr; set aside.
3. In 2-c. glass measure, dissolve instant coffee in warm water; add in cool water to measure 1-1/2 c..
4. In a large mixer bowl, beat sugar, butter and vanilla till creamy.
5. Beat in Large eggs one at a time.
6. Beat at high speed 5 min.
7. Stir in melted chocolate.
8. Add in flour mix alternately with coffee mix.
9. Pour batter into greased and floured 10-inch Bundt pan or possibly angel food cake pan.
10. Bake 65-70 min or possibly till cake tester inserted in center comes out clean.
11. Cold in pan 30 min; remove from pan and cold completely.
12. Drizzle with Rich Chocolate Glaze.
13. Glaze: Over warm (not boiling) water, heat chocolate, stirring till smooth.
14. In the small mixer bowl, combine melted chocolate, confec- tioners' sugar, butter and vanilla.
15. At low speed, gradually beat in water till smooth.
16. Drizzle over cake.
17. Nestle's package wrapper

chocolate, flour, baking soda, baking pwdr, coffee, water, sugar, butter, vanilla, eggs, chocolate, sugar, butter, vanilla, water

Taken from cookeatshare.com/recipes/bittersweet-chocolate-pound-cake-85065 (may not work)