Ingredients

1-3/4 cups freshly brewed coffee
¾ cup margarine
7 ounces bittersweet chocolate
2 eggs, beaten
½ teaspoon vanilla
2 ½ cups flour
½ cup cocoa
1 ½ cups sugar
1 teaspoon baking soda
2 tablespoons instant coffee

Preparation

Preheat oven to 350 degrees. In a microwave or on the stove top, melt together the coffee, margarine and chocolate. Mix well and pour into large mixing bowl. Beat in eggs and vanilla. Stir in dry ingredients over low speed. Pour into greased bundt pan and bake for approximately 50 minutes.

Glaze
1/3 cup Rich’s whip
3 tablespoons margarine
1 tablespoon instant coffee
4 ounces bittersweet chocolate, chopped

Over low heat, combine all glaze ingredients and stir, continuously until chocolate is melted. Pour over cake.