3/4 cup butter or margarine, room temperature

1 cup granulated sugar

3 eggs

1- 2/3 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 tbsp unsweetened cocoa powder

2 tsp instant coffee powder

2 tbsp boiling water

1/2 tsp vanilla extract

powdered sugar

1. Preheat oven to 350 F. Grease a 6-1/2 cup ring mold.

2. In a medium bowl, beat butter or margarine and granulated sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition.

3. Sift flour, baking powder and baking soda over egg mixture; fold in. Divide batter  placing half in another bowl.

4. In a small bowl, dissolve cocoa and coffee in boiling water; stir into 1 bowl of batter. Stir vanilla into second bowl of batter.

5. Spoon batters alternately into greased pan. Run tip of a knife through batters to create a marbled effect.

6. Bake in preheated oven 40 to 45 minutes or until a wooden pick inserted in center comes out clean.

7. Cool in pan on a wire rack 5 minutes. Remove from pan; cool completely on wire rack. Place cake on a serving plate; sift powdered sugar over cake immediately before serving.