1 lb. butter (2 cups)
3 1/2 c. sugar
4 c. sifted flour
1/2 tsp. vanilla extract
1/4 tsp. baking soda
2 tbsp. instant coffee (dry)
3/4 Hershey’s chocolate flavored syrup
rack one third up from bottom of oven. Preheat oven to 350 degrees.
Butter a 10 x 4 inch tube pan, line the bottom with paper, butter the
paper and dust it all lightly with fine, dry bread crumbs. Or use a non
stick 10 inch tube pan, in which case either line the bottom with
baking (parchment) paper, or butter the bottom, line with wax paper and
butter the wax paper.
In a large bowl of electric mixer, cream the
butter. Beat in vanilla and gradually add the sugar. Beat on moderate
speed for 2 to 3 minutes, scraping the bowl with a rubber spatula as
necessary. Add eggs, two at a time, beating after each addition until
thoroughly incorporated. On lowest speed, very gradually add the flour,
continuing to scrape the bowl with the rubber spatula and beating only
until the flour is incorporated.
Remove half (about 5 cups) of the
batter and set aside. Mix the almond extract into the remainder and
turn it into the prepared pan. Level the top by rotating pan briskly
back and forth.
Return the other half of the batter to the mixer bowl
and add the baking soda, instant coffee and chocolate syrup. Beat on
low speed, scraping the bowl with a rubber spatula and beating only
Pour evenly over top of white batter, level by rotating
pan briskly back and forth.
Cover the top of the pan with a piece of
aluminum foil large enough to turn down loosely around the sides of the
pan. Bake for 30 minutes. Open oven door just enough to reach in and
remove the foil. Continue baking for an additional 1 hour and 20
minutes. (But check after 1 hour 10 minutes).
Total baking time will be
an hour and 40 or 50 minutes. Cake is done when cake tester comes out
dry. Remove from oven. Cool in pan 10 to 15 minutes. Remove from pan,
cool completely on rack. Makes 1 (10 inch) cake.