Instructions: In a medium pot, mix together flour, baking powder, soda, and salt. In a large pot, add sugar to the margarine slowly, and cream together. Add eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream. Begin and end with the flour. Blend well after each addition. Transfer about 1/3 batter to a small pot and blend in espresso mixture thoroughly. Spoon 1/2 plain batter into a well greased Dutch oven. Spoon coffee batter over the plain, spreading evenly. Spoon remaining plain batter and spread evenly. Bake at 350 for 1 hour. Let cool for 30minutes, then turn out to cool completely. Mix glaze ingredients together and pour over cake. Let stand for 10 minutes to let glaze set. Serve warm.

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