PREHEAT oven to 325° F. Grease and flour 10-inch Bundt pan.
COMBINE flour, baking soda and baking powder in small bowl. Bring water and coffee granules to a boil in small saucepan; remove from heat. Add 6 packets Choco Bake, stir until smooth.
BEAT granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture. Pour into prepared Bundt pan.
BAKE for 60 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Once pound cake is cooled, prepare Chocolate Glaze and immediately pour over pound cake. (This will create a smooth look to the glaze.)
FOR CHOCOLATE GLAZE:
MELT Choco Bake and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in 1 1/2 cups powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.