50+ Friends Club Cookbook -- Cakes and Frostings -- Bittersweet Chocolate Pound Cake

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Bittersweet Chocolate Pound Cake

From the Kitchen of: Boomer
Source: Best Recipes - Rich & Gooey Dessert Sensations

CAKE
2	cups	all-purpose flour
1	tsp	baking soda
1	tsp	baking powder
1 1/2	cups	water
2	Tbsp.	instant coffee granules
4	4 bars (8 oz)	nestle unsweetened baking chocolate, broken up and divided
2	cups	granulated sugar
1	cup	butter, softened
1	tsp	vanilla extract
3		eggs

FOR CAKE
Combine flour, baking soda & baking powder in a small bowl.
Bring water and coffee to a boil in a small saucepan - then remove from heat. Add 3 bars (6 oz.) baking chocolate to the hot water and stir until smooth.
Beat sugar, butter and vanilla 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 a well-greased 10-inch bundt pan. Bake in a preheated oven of 325° for 50 to 60 minutes or until a long wooden pick inserted near center of cake cames out clean.
Cool in pan on wire rack for 30 minutes. Remove from pan.
Cool completely. Drizzle with chocolate glaze then dust lightly with powdered sugar if desired.

Melt the remaining chocolate and the 3 Tbsps. of butter in a small, heavy saucepan over low heat, stirring until smooth. Remove from heat.
Stir in powdered sugar alternately with water until desired consistency. Stir in vanilla.