Coffeecake

The addition of instant Folgers, Nescafe or some such makes this a different kind of coffeecake. It is a recipe for something promising. 

Mocha Loaf
from Donna Egan's "Ice Cream Sandwiches: 65 Recipes for Incredibly Cool Treats"

1 Tbsp. instant coffee powder
1/4 cup boiling water
1 1/4 cups all-purpose flour, plus extra for the pan
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 cup butter, at room temperature, plus extra for greasing
3/4 cup granulated white sugar
2 extra-large eggs
1/4 cup milk
1/2 tsp. pure vanilla extract
scant 2/3 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Grease and flour an 8 1/2- by 4 1/2- by 2 1/2-inch loaf pan.

Add the coffee powder to the boiling water and stir until dissolved. Let cool. In a medium bowl, whisk together the flour, salt and baking powder, and set aside.

With an electric mixer in a large bowl, beat the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition. Add one-third of the flour mixture, mixing on low speed just until combined. Add half the milk, half the coffee and all of the vanilla extract, mixing until combined. Repeat with the flour, milk and coffee, ending with the last third of the flour mixture. Stir in the chocolate chips and pour the batter into the prepared loaf pan.

Bake for 50 to 55 minutes, until a cake tester inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes before removing and allowing to cool fully. Use as required or store in an airtight container. Makes 10 servings.