Bittersweet Chocolate Pound Cake

Cake:

2 C. flour.....................2 C. sugar

1 t. baking soda...........1 C. butter, softened

1 t. baking powder.......1 t. vanilla

1-1/2 C. water.............3 eggs

4 bars (2 oz. each) NESTLE unsweetened baking
chocolate, broken up & divided

2 T. instant coffee granules

Chocolate Glaze:

3 T. butter......................................2 to 3 T. water

1-1/2 C. sifted powdered sugar......1 t. vanilla

Powdered sugar

For Cake:

Combine flour, soda & powder in a small bowl. Bring water & coffee to a boil in a small saucepan; remove from heat. Add 3 bars (6 oz.) baking chocolate, stir until smooth.

Beat sugar, butter & vanilla in large mixer bowl until creamy. add eggs; beat on high speed for 5 munutes. Beat in flour mixture alternately with chocolate mixture. Pour into a well-greased 10" bundt-type pan.

Bake in a preheated 325 degree oven for 50 to 60 minutes until pick comes out clean. Cool in pan on wire rack for 30 minutes. Remove from pan; cool completely. Drizzle with chocolate glaze, sprinkle with powdered sugar.

For Chocolate Glaze:

Melt remaining baking bar (2 oz.) & butter in small, heavy saucepan over low heat, stirring till smooth. Remove from heat. Stir in powdered sugar alternately with water until drizzling consistency. Stir in vanilla.

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