Bittersweet Chocolate Pound Cake Recipe

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Servings: 12

Ingredients

Cost per serving $0.72 view details

Directions

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

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Nutrition Facts

Amount Per Serving %DV
Serving Size 129g
Recipe makes 12 servings
Calories 532  
Calories from Fat 245 46%
Total Fat 28.3g 35%
Saturated Fat 17.31g 69%
Trans Fat 0.0g  
Cholesterol 100mg 33%
Sodium 335mg 14%
Potassium 184mg 5%
Total Carbs 71.0g 19%
Dietary Fiber 3.3g 11%
Sugars 50.34g 34%
Protein 6.03g 10%
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