Bittersweet Chocolate Pound Cake

Cake:

• 2 c all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 c water
• 2 tblsp instant coffee
• 3 bars (6 oz.) unsweetened chocolate baking bars , broken into pieces
• 2 c granulated sugar
• 1 c (2 sticks) butter , softened
• 1 tsp vanilla extract
• 3 large eggs

Chocolate Glaze:

• 1 bar (2 oz.) unsweetened chocolate baking bars
• 3 tblsp butter or margarine
• 1 1/2 c sifted powdered sugar
• 2 to 3 tblsp water
• 1 tsp vanilla extract
• powdered sugar (optional)

Directions:

Preheat oven to 325° F. Grease 10-inch bundt pan.

For Cake:

Combine flour, baking soda and baking powder in small bowl. Bring water and coffee to a boil in small saucepan; remove from heat. Add 3 bars (6 oz.) 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 mins. Beat in flour mixture alternately with chocolate mixture. Pour into prepared bundt pan.

Bake for 50 to 60 mins or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 mins. Invert onto wire rack to cool completely. Drizzle with Chocolate Glaze; sprinkle with powdered sugar.

For Chocolate Glaze:

Melt baking bar 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.