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1
Preheat oven to 325 F. Over warm (not boiling) water, heat chocolate bars, stirring till smooth.
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2
In small bowl combine flour, baking soda and baking pwdr; set aside.
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3
In 2-c. glass measure, dissolve instant coffee in warm water; add in cool water to measure 1-1/2 c..
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4
In a large mixer bowl, beat sugar, butter and vanilla till creamy.
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5
Beat in Large eggs one at a time.
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6
Beat at high speed 5 min.
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7
Stir in melted chocolate.
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8
Add in flour mix alternately with coffee mix.
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9
Pour batter into greased and floured 10-inch Bundt pan or possibly angel food cake pan.
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10
Bake 65-70 min or possibly till cake tester inserted in center comes out clean.
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11
Cold in pan 30 min; remove from pan and cold completely.
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12
Drizzle with Rich Chocolate Glaze.
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13
Glaze: Over warm (not boiling) water, heat chocolate, stirring till smooth.
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14
In the small mixer bowl, combine melted chocolate, confec- tioners' sugar, butter and vanilla.
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15
At low speed, gradually beat in water till smooth.
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16
Drizzle over cake.
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17
[ Nestle's package wrapper ]
