| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Desserts, Alcohol, Bundt | 10 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | ts | Soda |
| 1/4 | ts | Salt |
| 1 3/4 | c | Coffee; strong |
| 1/4 | c | Bourbon |
| 5 | oz | Chocolate; unsweetened |
| 1 | c | Butter; (2 sticks) |
| 2 | c | Sugar |
| 2 | Eggs | |
| 1 | ts | Vanilla |
INSTRUCTIONS
BETTE LELAND (CVGH43B Sift together the flour, soda, and salt. In saucepan heat coffee and bourbon for 5 minutes. Add chocolate and butter and heat until melted. Remove from heat; stir in sugar. Let mixture cool 3 minutes. Transfer to mixing bowl. Add the flour mixture a little at a time. Add eggs and vanilla and beat until smooth. Pour batter into greased 9" tube pan. Bake 1 hour and 30 minutes at 275 degrees. Let cool completely in pan. Serve cake with whipped cream, sweetened and flavored with white cream de cocoa to taste. Feb. 1992. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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