Preheat oven to 325°F.
Mix sour cream, coffee and vanilla in small bowl.
Microwave chocolate and butter in large microwave-safe bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Beat in eggs, 1 at a time, with electric mixer on low speed. Beat in 1/2 cup of the flour, baking soda, cinnamon, baking powder and salt. Add remaining flour alternately with sour cream mixture, beating thoroughly after each addition. Pour into greased and floured 9-cup fluted tube pan.
Bake 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar.
Note: Cake can also be baked in greased and floured 13x9-inch baking pan for 45 minutes or until toothpick inserted in center comes out clean.
Date: August 3, 2002