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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