INGREDIENTS
- CAKE:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups water
- 2 tablespoons NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
- 6 packets (1 oz. each) NESTLÉ TOLL HOUSE CHOCO BAKE Pre-Melted Unsweetened Chocolate Flavor
- 2 cups granulated sugar
- 1 cup (2 sticks) butter, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- CHOCOLATE GLAZE:
- 2 packets (1 oz. each) NESTLÉ TOLL HOUSE CHOCO BAKE Pre-Melted Unsweetened Chocolate Flavor
- 3 tablespoons butter or margarine
- 1 cup powdered sugar, sifted
- 1 teaspoon water
- 1 teaspoon vanilla extract
INSTRUCTIONS
FOR CAKE:
PREHEAT oven to 325° F. Grease and flour 10-inch Bundt pan. COMBINE flour, baking soda and baking powder in small bowl. Bring water and coffee granules to a boil in small saucepan; remove from heat. Add 6 packets Choco Bake, stir until smooth.
BEAT granulated sugar, butter and vanilla extract 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 prepared Bundt pan.
BAKE for 60 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Once pound cake is cooled, prepare Chocolate Glaze and immediately pour over pound cake. (This will create a smooth look to the glaze.)
FOR CHOCOLATE GLAZE:
MELT Choco Bake and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in 1 1/2 cups powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
PREHEAT oven to 325° F. Grease and flour 10-inch Bundt pan. COMBINE flour, baking soda and baking powder in small bowl. Bring water and coffee granules to a boil in small saucepan; remove from heat. Add 6 packets Choco Bake, stir until smooth.
BEAT granulated sugar, butter and vanilla extract 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 prepared Bundt pan.
BAKE for 60 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Once pound cake is cooled, prepare Chocolate Glaze and immediately pour over pound cake. (This will create a smooth look to the glaze.)
FOR CHOCOLATE GLAZE:
MELT Choco Bake and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in 1 1/2 cups powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
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