| 1 | Cream together butter and sugar with electric mixer at hi speed, until light and fluffy. |
| 2 | Add eggs, one at a time, beating well after each. |
| 3 | Sift together dry ingredients. |
| 4 | Mix coffee and vanilla. |
| 5 | Add dry mix and coffee to butter, alternately, beginning and ending with dry mix. |
| 6 | Mix by hand using spatula or wooden spoon. |
| 7 | Do not overbeat. |
| 8 | Remove 1/3 of the batter and mix with melted chocolate. |
| 9 | Spread remaining 2/3 batter in greased and floured tube pan. |
| 10 | Put clumps of chocolate batter on top of other batter and swirl with knife. |
| 11 | Bake 1 hour at 350°F. |
| 12 | Cool 10 minutes - then turn onto plate. |
| 13 | Cool completely. |
| 14 | Even better on day 2!!! |
