Instructions: ABOUT 3 HOURS BEFORE SERVING OR A DAY AHEAD;

1. Grease 9" by 5" loaf pan; set aside.

2. In larege bowl, with mixer at medium speed, beat sugar and maragrine or butter until light and fluffy, about 5 minutes, occasionally scraping bowl with rubber spatula. Reduce speed to low; add flour, sour cream, vanilla extract, baking powder, baking soda and eggs; beat until mixed. Increase speed to medium and beat 2 minutes longer, occasionally scraping bowl.

3. Preheat oven to 350 degrees. Remove half of batter to a medium bowl.

Beat cocoa into batter remaining in large bowl until blended. Alternately spoon vanilla and chocolate batters into loaf pan. With a knife, cut and twist through batters to obtain marbled effect.

4. Bake 1 hour or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack for 10 minutes then with a spatula, loosen loaf from edge of pan. Remove loaf from pan and cool completely on rack.

5. When loaf is cool, prepare espresso glaze. With a spoon, drizzle glaze over top of loaf. Let loaf stand until glaze is set.

ESPRESSO GLAZE: In a small saucepan over low heat, heat margarine or butter, water and instant espresso coffee powder until margarine melts and coffee dissolves; remove saucepan from heat. Stir in confectioners sugar until smooth, adding more water if necessary to make an easy drizzle cosistency.

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