1 1/2 c. butter, softened
2 1/2 c. sugar
2 tsp. vanilla extract
5 lg. eggs
1 1/2 tsp. instant coffee
1/4 c. hot water
2 c. flour
3/4 unsweetened cocoa powder
1 tsp. salt
1/2 tsp. baking powder
1 c. buttermilk

In a large bowl, cream butter, sugar and vanilla; add eggs, one at a time, beating well after each addition. Scrape bowl frequently. Dissolve coffee in hot water. Stir together flour, cocoa, salt and baking powder; add alternately with coffee and buttermilk to creamed mixture, beating just until mixture is blended.

Divide batter equally between two well-greased 9x5 loaf pans. Bake in preheated 350 degree oven until cake tester inserted in center comes out clean, 60-65 minutes. Cool 10 minutes, remove from pans to wire racks. Serve plain or with scoop of ice cream and fresh fruit.