- 2/3 cup shortening
- 1 1/4 cups sugar
- 3 eggs
- 2 (1-ounce) squares semisweet chocolate, melted
- 2 to 3 teaspoons instant coffee granules
- 1/2 cup water
- 2 cups sifted cake flour
- 1 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
How to Make It
Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add melted chocolate, mixing well.
Dissolve coffee granules in 1/2 cup water; stir well, and set aside.
Combine flour, salt, cream of tartar, and soda; gradually add to chocolate mixture alternately with coffee mixture, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.
Pour batter into a waxed paper-lined and greased 9- x 5- x 3-inch loaf pan. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack, and cool loaf completely.