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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups all-purpose flour |
1 cup granulated sugar |
1/2 cup crisco shortening |
1/2 teaspoon salt |
3/4 cup half-and-half cream or 3/4 cup eggnog |
2 teaspoons baking powder |
2 1/2 teaspoons dry instant coffee powder |
2 teaspoons vanilla extract |
4 large egg yolks, only |
2 ounces unsweetned baking chocolate, melted,cooled |
1 teaspoon instant coffee powder |
1 tablespoon hot tap water |
1 cup powdered icing sugar |
2 teaspoons soft butter |
Directions:
1. Grease and flour a 9 x 5 x 3 inch loaf pan.
2. Preheat oven 350 degrees F.
3. Beat all first ten ingredients together with electric mixer for 1 minutes.
4. Scrape bowl and beat high speed for three minutes.
5. Pour into pan.
6. Bake 70 minutes or until tester comes away clean.
7. Cool in pan ten minutes.
8. Remove from pan to wire rack.
9. Cool completely.
10. Make a glaze with the last 4 items, powder, butter, water, and sugar.
11. Beat until smooth, and drizzle over cake.
12. Wrap in saran wrap.
13. and store in fridge up to one week.
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