Moist Chocolate Pound Cake
- 1 1/2 cups butter, softened
- 3 cups sugar
- 2 teaspoons vanilla
- 5 large eggs
- 2 1/2 teaspoons instant coffee
- 1/4 cup hot water
- 1 cup buttermilk (see note for substitute)
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
- Dissolve coffee granules in hot water, combine with buttermilk, set aside.
- Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan.
- Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan.
- Cool completely before frosting, or sprinkling with confectioners' sugar.
- NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!
butter, sugar, vanilla, eggs, coffee, water, buttermilk, flour, unsweetened cocoa, salt, baking powder
Taken from www.food.com/recipe/moist-chocolate-pound-cake-451348 (may not work)