2 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
1 1/3 cups granulated sugar
3/4 cup evaporated milk
2 tablespoons instant coffee powder (espresso roast) dissolved in 2 tbsp. hot water
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chip morsels
1 1/2 teaspoon instant coffee powder
2 tablespoons confectioners' sugar
1 teaspoon cinnamon
Preheat oven to 350°F (180°C). Butter and flour a 10-inch Bundt pan or tube pan.
Combine flour, baking powder and salt in a bowl and set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs, beating in after each. Add milk, coffee dissolved in water, and vanilla; mix well. Gradually beat in flour mixture. Pour half of the batter into prepared pan. Sprinkle the chocolate chips and 1 1/2 teaspoons of coffee evenly over batter. Gently swirl the chips and coffee powder through the batter with a knife. Cover wirh remaining batter. Bake 35-45 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack. Turn the cake out on a serving platter with fluted side up. Dust with sifted confectioners' sugar and sprinkle with cinnamon, or drizzle with a mocha flavored glaze.
Makes: 12 servings
Date: March 13, 2003