1 1/2 c. butter
3 c. sugar
5 eggs
2 tsp. vanilla
2 tsp. instant coffee granules
1/4 c. hot water
1 c. buttermilk
2 c. unsifted all-purpose flour
3/4 c. cocoa
1 tsp. salt
1/4 tsp. baking powder

Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Dissolve coffee granules in hot water; combine with buttermilk and set aside. Combine flour, cocoa, salt and baking powder; add alternately with coffee mixture to creamed mixture. Beat just until blended. Pour batter into greased microwave bundt pan (12-cup capacity).

Microwave on high (full power), until cake is pulling away from side of pan and cake tester comes out clean, 17 to 19 minutes. IMPORTANT: Turn 1/4 turn every 5 minutes of cooking time. Let stand 30 minutes on wooden board; remove from pan. Cool completely; frost if desired.