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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 494
% Daily Value**
Total Fat 22g
Saturated Fat 13g
Unsaturated Fat 1g
Cholesterol 107mg
Sodium 301mg
Total Carbohydrate 73g
Dietary Fiber 2g
Sugars 50g
Protein 7g
Vitamin A  11%Vitamin C  0%
Calcium  6%Iron  11%
Potassium  7%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bittersweet Chocolate Pound Cake

Date Added: June 11, 2009


1 Teaspoon Extract Of Vanilla or almond extract
2 Cups Flour unsifted
1 Teaspoon Baking Soda in 2/3 c water
2 Cups Sugar brown to taste
3/4 Teaspoon Baking Powder double-acting
3 Eggs Yolks
2 Tablespoons Instant Coffee or 1/3 cup strong coffee
1 Cup Butter softened
6 Ounces Chocolate unsweetened
2 Tablespoons Spaghetti Water, hot
1 Cup Sugar confectioners
1 Tablespoon Spaghetti Water, hot tap, to 2 T
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1. Preheat oven to 325 F Over hot (not boiling) water, melt chocolate bars, stirring until smooth.

2. In small bowl combine flour, baking soda and baking powder; set aside.

3. In 2-cup glass measure, dissolve instant coffee in hot water; add cold water to measure 1-1/2 cups.

4. In a large mixer bowl, beat sugar, butter and vanilla until creamy.

5. Beat in eggs one at a time. Beat at high speed 5 minutes.

6. Stir in melted chocolate. Add flour mixture alternately with coffee mixture.

7. Pour batter into greased and floured 10-inch Bundt pan or angel food cake pan.

8. Bake 65-70 minutes or until cake tester inserted in center comes out clean.

9. Cool in pan 30 minutes; remove from pan and cool completely.

10. Drizzle with Rich Chocolate Glaze. Glaze: Over hot (not boiling) water, melt chocolate, stirring until smooth.

11. In the small mixer bowl, combine melted chocolate, confectioners' sugar, butter and vanilla.

12. At low speed, gradually beat in water until smooth.

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Dietary Notes:
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners allergies.
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