Instructions: Preheat oven to 325 F. Over hot (not boiling) water, melt chocolate bars, stirring until smooth. In small bowl combine flour, baking soda and baking powder; set aside. In 2-cup glass measure, dissolve instant coffee in hot water; add cold water to measure 1-1/2 cups.

In a large mixer bowl, beat sugar, butter and vanilla until creamy. Beat in eggs one at a time. Beat at high speed 5 minutes. Stir in melted chocolate. Add flour mixture alternately with coffee mixture. Pour batter into greased and floured 10-inch Bundt pan or angel food cake pan.

Bake 65-70 minutes or until cake tester inserted in center comes out clean.

Cool in pan 30 minutes; remove from pan and cool completely. Drizzle with Rich Chocolate Glaze.

Glaze: Over hot (not boiling) water, melt chocolate, stirring until smooth. In the small mixer bowl, combine melted chocolate, confec- tioners sugar, butter and vanilla. At low speed, gradually beat in water until smooth. Drizzle over cake.

[ Nestles package wrapper ]

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