| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Chocolate | 12 | Servings | |
INGREDIENTS
| 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 | |
| 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 |
| [ Nestle's package wrapper ] |
INSTRUCTIONS
RICH CHOCOLATE GLAZE 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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