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Preheat oven to 325.
Grease and flour a 10-12 cup Bundt pan.
Combine flour, baking soda and salt and set aside.
Chop the chocolates and combine in a microwave safe bowl
or double boiler.
Melt chocolate until almost melted.
Stir until smooth and cool slightly.
Dissolve coffee in 1 tablespoon of boiling water.
Add cold water to equal 112 cups.
Stir in 12 cup bourbon.
Beat margarine and sugar until creamy.
Beat in eggs, one at a time, beating well after each addition.
Beat in melted chocolate and vanilla.
Alternately beat in the flour mixture and coffee mixture.
Mix just until blended.
Pour batter into prepared pan.
Bake 70-75 minutes, until cake tester inserted into center
comes out clean. Cool cake. Invert cake and unmold from pan .
Brush remaining 2 tablespoons bourbon over cake. To serve; sift
confectioners sugar on top of cake.
ENJOY!
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