1/2 c Plus 1 Tb Unsalted butter, 3 Large eggs
Divided 1 c Buttermilk
1 c Plus 1 Tb Cocoa, divided 1 c Strong coffee (or 2 tsp
1 3/4 c All purpose flour Instant dissolved in 1 c
2 c Sugar Boiling water
2 ts Baking soda 1 ts Vanilla
1 ts Salt
1. Preheat oven to 350F. Position oven rack in center of oven.
Brush
a 12 cup nonstick Bundt pan lightly with 1 Tb butter and dust pan
generously with 1 tb cocoa, tapping out excess.
2. Sift dry ingredients into a large mixing bowl. Melt and cool the
1 stick of butter. Combine it with the other wet ingredients and
mix
into the dry ingredients at medium speed for 2 minutes. Pour
batter
into pan. Bake for 45-55 minutes, or until cake pulls away from
the
sides of the pan and the top springs back lightly to the touch.
(The center of the cake will still be slightly moist when tested;
do
not overbake.
Yields
12 servings