| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 12 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Sugar |
| 3/4 | c | Margarine or butter (1 1/2 sticks); softened |
| 1 1/2 | c | All purpose flour |
| 1/2 | c | Sour cream |
| 1 | ts | Vanilla |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 2 | lg | Eggs |
| 1/4 | c | Unsweetened cocoa |
| 1 | tb | Margarine or butter |
| 1 | tb | Water |
| 2 | ts | Instant espresso coffee powder |
| 1/3 | c | Confectioners' sugar |
INSTRUCTIONS
ESPRESSO GLAZE ABOUT 3 HOURS BEFORE SERVING OR A DAY AHEAD; 1. Grease 9" by 5" loaf pan; set aside. 2. In larege bowl, with mixer at medium speed, beat sugar and maragrine or butter until light and fluffy, about 5 minutes, occasionally scraping bowl with rubber spatula. Reduce speed to low; add flour, sour cream, vanilla extract, baking powder, baking soda and eggs; beat until mixed. Increase speed to medium and beat 2 minutes longer, occasionally scraping bowl. 3. Preheat oven to 350 degrees. Remove half of batter to a medium bowl. Beat cocoa into batter remaining in large bowl until blended. Alternately spoon vanilla and chocolate batters into loaf pan. With a knife, cut and twist through batters to obtain marbled effect. 4. Bake 1 hour or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack for 10 minutes then with a spatula, loosen loaf from edge of pan. Remove loaf from pan and cool completely on rack. 5. When loaf is cool, prepare espresso glaze. With a spoon, drizzle glaze over top of loaf. Let loaf stand until glaze is set. ESPRESSO GLAZE: In a small saucepan over low heat, heat margarine or butter, water and instant espresso coffee powder until margarine melts and coffee dissolves; remove saucepan from heat. Stir in confectioners' sugar until smooth, adding more water if necessary to make an easy drizzle cosistency. Recipe by: Women's Day magazine June 1994 Posted to recipelu-digest Volume 01 Number 493 by PLK1028 <PLK1028@aol.com> on Jan 11, 1998
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