Chocolate Loaf Cake with Cream Cheese Frosting and Chocolate Drizzle
alt.cooking-chien/connie g/1999

1 1/2 cups butter, soft
2 1/2 cups sugar
2 tsp. vanilla
5 large eggs
1 1/2 tsp. instant coffee
1/4 cup hot water
2 cups flour
3/4 cup cocoa
1 tsp. salt
1/2 tsp. baking powder
1 cup buttermilk

In a large bowl, cream butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Scrape bowl frequently. Dissolve coffee in hot water. Stir together flour, cocoa, salt and baking powder; add alternately with coffee and buttermilk to creamed mixture, beating just until mixture is blended. Divide batter equally between two well- greased 9 x 5 x 2 3/4-inch loaf pans. Bake in preheated 350 degrees oven until cake tester inserted in center comes out clean, 60 to 65 minutes. Cool 10 minutes; remove from pans to wire racks. When cool, cut cake horizontally in three layers. Put bottom layer on serving plate, frost top of cake with cream cheese frosting, put second layer on top of that and frost with more cream cheese frosting, put last layer on top and frost top and sides with the rest of the cream cheese frosting. Drizzle chocolate on top and edges, let drip down sides. Refrigerate.

Cream Cheese Frosting:
2 (3 oz.) pkg. cream cheese, softened
1 tsp. vanilla extract
dash of salt
2 cups confectioners sugar
2 to 3 tsp. milk

In small bowl with mixer at medium speed, beat cream cheese, vanilla and salt just until smooth. Gradually beat in confectioners sugar and milk until of thick spreading consistency.

Chocolate Drizzle:
1 sq. chocolate
2 Tbsp. butter

Drizzle chocolate around top edge of cake. Let run down. Refrigerate.