Cake:
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cups margarine, softened
1 cup sugar
2 large eggs
2 tsp vanilla
1 cup sour cream
2 tbs instant espresso, dissolved in 1 tbs hot
water
Glaze:
3 tbs strong brewed coffee
1 1/2 tsp instant espresso powder
3/4 cups powdered sugar
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 30 minutes, 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.
