Aunt Betty's Chocolate Spice Cake

Directions

1. For the chocolate glaze, in top of double boiler set over, but not touching, simmering water (or possibly in microwave), heat chocolate, coffee, preserves and liqueur, if using. With wooden spoon, stir constantly till mix is melted and well blended.
2. Let cold before glazing cake or possibly transfer to glass bowl, cover with plastic wrap and chill. Serve warm or possibly cool.
3. Toast walnuts on baking sheet in 350-degree oven till golden brown and fragrant, about 15 min. Brush 10-inch fluted tube pan with melted margarine. Sprinkle with grnd walnuts.
4. In bowl of heavy-duty electric mixer, beat room-temperature margarine and sugar on medium speed till light and fluffy. Beat in egg yolks, 1 at a time, till well blended.
5. Sift flour, baking pwdr, cloves, cinnamon, allspice and salt in medium bowl. Spoon flour mix into margarine mix alternately with orange juice till completely blended.
6. Stir in melted chocolate, toasted walnuts and vanilla. Beat egg whites on high speed till stiff, 2 to 3 min; fold into batter. Pour batter into prepared pan.
7. Bake at 325 degrees till toothpick inserted into center of cake comes out clean and cake begins to shrink away from sides of pan, about 50 min.
8. Cold cake in pan on wire rack. Carefully loosen sides and center of cake from pan and invert onto cake plate. Garnish with Chocolate Glaze.
9. This recipe yields 16 servings.