Ingredients :
* 1 1/4 cups flour
* 1/3 cup unsweetened cocoa
* 1/2 teaspoon baking powder
* 1/8 teaspoon salt
* 2/3 cup butter or margarine, softened
* 1/2 cup sugar
* 1/2 cup brown sugar packed
* 2 eggs large
* 1/4 cup coffee strong
* 1 teaspoon vanilla extract
* 3/4 cup walnut chopped
Line bottom of 8 1/2 -inch microwave-safe loaf pan with wax paper.
Invert a microwave-safe saucer in center of oven floor.
Stir together first 4 ingredients. Set aside. Cream butter and sugars in
large mixer bowl at high speed until well blended. Beat in eggs, coffee, and
vanilla. Add flour mixture and nuts. Stir just to moisten. Spread batter in
pan. Shield ends of loaf with 3-inch wide strips of aluminum foil covering 1
inch of batter at each end and folding remaining foil around handles.
Place pan on saucer in oven. Microwave at medium (50%) 9 minutes, rotating
1/4 turn every 3 minutes. Remove foil. Microwave at high (100%) 1 to 2
minutes until a wooden pick inserted in center comes out clean and sides
begin to pull away from pan (surface may appear moist, but do not overcook;
top will be flat or irregular).
Let stand on heatproof surface 15 minutes to complete cooking. Invert onto
cooling rack. Remove wax paper. Cool completely. For easier slicing, wrap
and refrigerate overnight. Serve at room temperature.
Note: Recipe tested in 650-watt oven. Cooking times may vary in ovens of
different wattage.
Altitude Adjustments: At 6,000 feet, no adjustments needed.
* 1 1/4 cups flour
* 1/3 cup unsweetened cocoa
* 1/2 teaspoon baking powder
* 1/8 teaspoon salt
* 2/3 cup butter or margarine, softened
* 1/2 cup sugar
* 1/2 cup brown sugar packed
* 2 eggs large
* 1/4 cup coffee strong
* 1 teaspoon vanilla extract
* 3/4 cup walnut chopped
Line bottom of 8 1/2 -inch microwave-safe loaf pan with wax paper.
Invert a microwave-safe saucer in center of oven floor.
Stir together first 4 ingredients. Set aside. Cream butter and sugars in
large mixer bowl at high speed until well blended. Beat in eggs, coffee, and
vanilla. Add flour mixture and nuts. Stir just to moisten. Spread batter in
pan. Shield ends of loaf with 3-inch wide strips of aluminum foil covering 1
inch of batter at each end and folding remaining foil around handles.
Place pan on saucer in oven. Microwave at medium (50%) 9 minutes, rotating
1/4 turn every 3 minutes. Remove foil. Microwave at high (100%) 1 to 2
minutes until a wooden pick inserted in center comes out clean and sides
begin to pull away from pan (surface may appear moist, but do not overcook;
top will be flat or irregular).
Let stand on heatproof surface 15 minutes to complete cooking. Invert onto
cooling rack. Remove wax paper. Cool completely. For easier slicing, wrap
and refrigerate overnight. Serve at room temperature.
Note: Recipe tested in 650-watt oven. Cooking times may vary in ovens of
different wattage.
Altitude Adjustments: At 6,000 feet, no adjustments needed.