6 oz chocolate, unsweetened
2 cup flour
1 tsp baking soda
3/4 tsp baking powder
2 tbsp instant coffee
2 tbsp ; water, hot
1 ; water, cold
2 cup sugar
1 cup butter, softened
1 tsp vanilla extract
3 eggs
RICH CHOCOLATE GLAZE
1 oz chocolate, unsweetened
1 cup sugar, confectioners
3 tbsp butter, softened
1/2 tsp vanilla extract
1 tbsp ; water, hot tap, to 2 t
A Recipe for
Bittersweet Chocolate Pound Cake
Herb Tip |
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This Recipe for Bittersweet Chocolate Pound Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
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A crust eaten in peace is better than a banquet partaken in anxiety. |
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This is a recipe for Bittersweet Chocolate Pound Cake from the recipe cookbook of Recipes-to-go (Dessert)
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
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sing Sage: |
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What is patriotism but the love of the food one ate as a child? |
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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 ]
Serves: 12
Bittersweet Chocolate Pound Cake Recipe brought to you by Recipes To-Go