Bittersweet Chocolate Pound Cake recipe

1 servings

CAKE:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 cups water

2 tablespoons TASTER'S CHOICE® 100% Pure Instant Coffee

1 (8 ounce) box NESTLE® TOLL HOUSE® Unsweetened Chocolate Baking Bar, broken into pieces, divided

2 cups granulated sugar

1 cup butter, softened

1 teaspoon vanilla extract

3 large eggs

CHOCOLATE GLAZE:

3 tablespoons butter or margarine

1 1/2 cups sifted powdered sugar

2 tablespoons water

1 teaspoon vanilla extract

powdered sugar (optional)

FOR CAKE: PREHEAT oven to 325 degrees F.

Grease 10-inch Bundt pan.

COMBINE flour, baking soda and baking powder in small bowl.

Bring water and coffee granules to a boil in small saucepan; remove from heat.

Add 3 bars (6 ounces) baking chocolate; stir until smooth.

BEAT sugar, butter and vanilla extract in large mixer bowl until creamy.

Add eggs; beat on high speed for 5 minutes.

Beat in flour mixture alternately with chocolate mixture.

Pour into prepared Bundt pan.

BAKE for 50 to 60 minutes or until long wooden pick inserted in cake comes out clean.

Cool in pan on wire rack for 30 minutes.

Invert onto wire rack to cool completely.

Drizzle with Chocolate Glaze; sprinkle with powdered sugar.

FOR CHOCOLATE GLAZE: MELT remaining baking bar (2 ounces) and butter in small, heavy-duty saucepan over low heat, stirring until smooth.

Remove from heat.

Stir in powdered sugar alternately with water until of desired consistency.

Stir in vanilla extract.