Bittersweet Chocolate Pound Cake Recipe

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Bittersweet Chocolate Pound Cake Ingredients

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
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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This Recipe for Bittersweet Chocolate Pound Cake is one of thousands in the Recipes-to-go Dessert Cookbook.

Fish, to taste right, must swim three times - in water, in butter, and in wine.
Polish Proverb

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Life is a banquet, and most poor suckers are starving.
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This is a recipe for Bittersweet Chocolate Pound Cake from the recipe cookbook of Recipes-to-go (Dessert)

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Bittersweet Chocolate Pound Cake recipe - a tasty recipe for you to add to your collection!
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Chowder breathes reassurance. It steams consolation.
Clementine Paddleford

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."
Author Unknown

Bittersweet Chocolate Pound Cake

What is patriotism but the love of the food one ate as a child?
Lin Yutang

Bittersweet Chocolate Pound Cake Directions

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

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Bittersweet Chocolate Pound Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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