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1
Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
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2
Dissolve coffee granules in hot water, combine with buttermilk, set aside.
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3
Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan.
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4
Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan.
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5
Cool completely before frosting, or sprinkling with confectioners' sugar.
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6
NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!
