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Cream butter, sugar and vanilla in large mixer bowl; 5 minutes on medium speed. Add eggs, one at a time, beating well after each addition. Dissolve coffee granules in hot water. Combine flour, cocoa, salt and baking powder; add alternately with coffee and buttermilk to creamed mixture, beating just until mixture is blended. Pour into well greased and floured 12 cup Bundt pan or 10 inch tube pan. bake at 325 degrees for 1 hour and 20 to 25 minutes or until cake tester comes out clean. Cool 20 minutes; remove from pan. Cool completely; sprinkle with confectioners sugar.
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