1 lb Butter
3 c  Sugar
6    Eggs
1 c  Double strength coffee
2 ts Vanilla
1 tb Baking powder
4 c  Flour
1 oz Chocolate unsweetened

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