INGREDIENTS

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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