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Parve
Easy
1 Hour, 20 Minutes
Diets 
I recently got a phone call from a very irate friend. It took me some time to understand what I was being accused of. It seems she ate at my house when she was in seminary, and took down the recipe for her favorite cake. Now she has moved on, she is married and was hosting her mother-in-law for the first time. Wanting to impress her, she took out the recipe for my coffee cake and began to bake. Her downfall was that she had gushed to her new mother-in-law about the special cake she was making for her. Much to her embarrassment, the cake tasted like any good ‘ole coffee cake, nothing more, nothing less. So now I was being accused of hiding ingredients! Truth be told, I guess I was. You see the recipe says “coffee”, but in all recipes that call for coffee (or recipes that don’t ), I add in my own special coffee. I take a few Taster’s Choice flavored instant coffees, and mix them together. If I don’t have time to mix them, I use only hazelnut. The resulting flavour is rich and unidentifiable. My coffee cakes, chocolate cakes, iced coffee, kokosh cake, ice creams, and frostings, all get a little bit. Sometimes more than a little bit.
1/4 cup flavoured coffee
3/4 cup boiling water
2 cups sugar
1 cup oil
4 eggs
1 package vanilla sugar
2 cups Beleaves Flour
1/4 cup Gefen Cocoa
2 teaspoons baking powder
1 teaspoon flavored coffee
2 and 1/2 tablespoons boiled water
2 and 1/2 tablespoons oil
Dissolve coffee in water, set aside to cool.
Beat sugar and oil over high speed for five minutes, add eggs and vanilla and beat for another two minutes.
Sift together dry ingredients. Reduce speed of mixer and add dry ingredients, alternating with coffee mixture.
Pour into a well-greased nine-inch bundt pan. Bake at 350 degrees Fahrenheit for 45 minutes.
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