Cocoa Pound Cake

• 2 c. stirred all-purpose flour (spoon and level)
• 1/2 tsp. salt
• 3 c. sugar
• 2 tsp. vanilla
• 1 1/2 tsp. instant coffee, dissolved in 1/4 c. hot water
• 3/4 c. cocoa
• 1/2 tsp. baking powder
• 1 1/2 c. butter (soft, or cut in thin pats)
• 5 large eggs
• 1 c. buttermilk

1. Stir together flour, cocoa, baking powder and salt.
2. In a large mixer bowl, cream butter, sugar and vanilla; beat in eggs, one at a time, then coffee solution, just until blended after each addition.
3. Gently beat in flour mixture in several additions, alternately with buttermilk, only until smooth after each addition.
4. Bake in a well-greased and floured 10-inch angel cake pan in a 325u0b0 oven until a cake tester inserted in center comes out clean, 1 hour and 20 to 25 minutes.
5. Let stand on rack for 20 minutes.
6. Loosen around tube and edges; turn out on rack; turn right side up.
7. Cool completely.
8. Wrap tightly and let stand at room temperature overnight before slicing fairly thin.
9. Serve with ice cream and chocolate sauce.
10. Makes one 10-inch angel cake.

flour, salt, sugar, vanilla, instant coffee, cocoa, baking powder, butter, eggs, buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=945300 (may not work)