Coffee Ring Cake
|Instant coffee powder||1 Tablespoon|
|Self rising flour||1 1⁄4 Cup (20 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Semi sweet chocolate||2 Ounce (Two 1 Ounce Each Pieces)|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
|Instant coffee||2 Teaspoon|
|Hot water||2 Tablespoon|
Preheat the oven to 325°.
Cream butter with sugar and a pinch of salt till light and fluffy.
Add eggs one at a time and beat well.
Grate orange and add rind to bowl.
Squeeze orange and mix 1/4 cup juice with the instant coffee.
Sift flour and cinnamon and mix into the creamed mixture alternately with the orange/coffee mixture.
Grate chocolate and fold in.
Add more orange juice or water if necessary.
Spoon mixture into a greased 8 1/2 inch ring mold.
Bake for 40-50 minutes.
Cool on a wire rack.
To make the icing, sift confectioners' sugar into bowl.
Dissolve coffee and cocoa in hot water, then add to confectioners' sugar with a few drops of vanilla and mix well.
Pour over cooled cake and smooth surface with a knife.