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Parve
Medium
1 Hour, 10 Minutes
Diets 
3 cups Glicks Flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks melted margarine (or 1 cup oil)
1 cup sugar
3 eggs
1/2 cup orange juice
1/2 cup coffee whitener (or soy milk, for a healthier option)
1/2 cup Haddar Brown Sugar
1 tablespoon instant coffee
10 ounces Gefen Chocolate Chips (about 1 and 1/2 cups)
1 teaspoon instant coffee diluted in 3 tablespoons boiling water
2 cups confectioner’s sugar
Preheat oven to 350 degrees Fahrenheit.
Place flour, baking powder, baking soda and salt into the bowl of an electric mixer. Add remaining ingredients one at a time and mix until blended.
Combine ingredients for filling in a medium bowl and mix well.
Pour a third of the batter into a well-greased 10-inch Bundt pan. Sprinkle half the filling mixture, covering the layer of batter. Pour anotherthird of the batter and sprinkle remaining mixture to cover the batter. Cover with remaining batter. (Try not to shake the pan too much.)
Place cake immediately in oven and bake for 55 minutes or until inserted toothpick comes out clean. Let stand 15 to 20 minutes, then invert cake pan onto a serving plate.
Once the cake has cooled, dissolve the coffee in boiling water. Add to confectioner’s sugar and stir until thinned, but not runny. Pour icing over cake, pouring from the crown of the cake and letting it drip down the sides.
Preheat oven to 350 degrees Fahrenheit.
Place flour, baking powder, baking soda and salt into the bowl of an electric mixer. Add remaining ingredients one at a time and mix until blended.
Combine ingredients for filling in a medium bowl and mix well.
Pour a third of the batter into a well-greased 10-inch Bundt pan. Sprinkle half the filling mixture, covering the layer of batter. Pour anotherthird of the batter and sprinkle remaining mixture to cover the batter. Cover with remaining batter. (Try not to shake the pan too much.)
Place cake immediately in oven and bake for 55 minutes or until inserted toothpick comes out clean. Let stand 15 to 20 minutes, then invert cake pan onto a serving plate.
Once the cake has cooled, dissolve the coffee in boiling water. Add to confectioner’s sugar and stir until thinned, but not runny. Pour icing over cake, pouring from the crown of the cake and letting it drip down the sides.
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I made it very successfully with vegetable oil. My only challenge was dividing the batter into three because there did not seem to be enough.
Can i use oil instead of margarine?
Yes!