Bittersweet Chocolate Pound Cake

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Bittersweet Chocolate Pound Cake

cakes, chocolate

6 oz chocolate, unsweetened
2 cup flour
1 teaspoon baking soda
3/4 teaspoon baking powder
2 tablespoon instant coffee
2 tablespoon ; water, hot
1 ; water, cold
2 cup sugar
1 cup butter; softened
1 teaspoon vanilla extract
3 eggs
----RICH CHOCOLATE GLAZE----
1 oz chocolate, unsweetened
1 cup sugar, confectioners
3 tablespoon butter; softened
1/2 teaspoon vanilla extract
1 tablespoon ; water, hot tap, to 2 t

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. [ Nestle's package wrapper ]