Bittersweet Chocolate Pound Cake

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Chocolate gets a bad rap but it is really very good for you – it raises your endorphins! Classic pound cake gets a chocolate boost in this rich dessert that's finished with a decorative drizzle of melted chocolate!

Ingredients

Cake:
2 C. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 C. water
2 Tbs. Taster's Choice 100% Pure Instant Coffee
3 6 oz. bars Nestle Toll House 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 2 oz. bar Nestle Toll House Unsweetened Chocolate Baking Bars
3 Tbs. butter or margarine
1 1/2 C. sifted powdered sugar
2-3 Tbs. water
1 tsp. vanilla extract
Powdered sugar (optional)

Directions

Preheat oven to 325 degrees. Grease 10-inch bundt pan. To make cake, combine flour, baking soda and baking powder in small bowl. Bring water and Taster's Choice 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 minutes. Beat in flour mixture alternately with chocolate mixture.

Pour into prepared bundt pan. Bake for 50-60 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. Drizzle with Chocolate Glaze; sprinkle with powdered sugar.

To make 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.

Yield: 12 servings

From: Nestle