JAVA COFFEE CAKE WITH ESPRESSO GLAZE

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 30minutes, 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.