Recipe: Mocha Pound Cake with Coffee Icing (using unsweetened chocolate)

MOCHA POUND CAKE WITH COFFEE ICING
Source: Better Homes & Gardens, All-Time Favorites Potluck
Servings: 10

This just goes to show there's nothing new under the sun. Coffee was a popular ingredient as far back as 1955, when this java-lover's potluck pound cake won our dessert category.

3 eggs
1/2 cup water
1 tablespoon instant espresso coffee powder or 4 teaspoons instant coffee crystals
2 cups sifted cake flour or 1 3/4 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
2/3 cup shortening
1 1/4 cups sugar
1 teaspoon vanilla
2 ounces unsweetened chocolate, melted and cooled
FOR THE COFFEE ICING:
1/2 teaspoon instant espresso coffee powder
or 1 teaspoon instant coffee crystals
2 teaspoons milk
1/2 cup sifted powdered sugar

Let eggs stand at room temperature for 30 minutes.

Meanwhile, grease and lightly flour a 9x5x3-inch loaf pan; set aside.

In a small mixing bowl, combine water and espresso powder; set aside. In a medium mixing bowl, combine flour, salt, cream of tartar, and baking soda; set aside.

Preheat oven to 325 degrees F.

In a large mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs, one at a time, beating for 1 minute after each addition and scraping side of bowl frequently. Beat in chocolate. Add flour mixture and espresso mixture alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Spread batter evenly in prepared pan.

Bake in preheated oven for 65 to 70 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes.

Remove from pan. Cool thoroughly on rack. Drizzle with Coffee Icing.

TO PREPARE THE COFFEE ICING:
In a small mixing bowl, dissolve 1/2 teaspoon instant espresso coffee powder or 1 teaspoon instant coffee crystals in 2 teaspoons milk. Stir in 1/2 cup sifted powdered sugar until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, to make an icing of drizzling consistency.