Hershey Pound Cake

• 1 1/2 c. butter, softened
• 3 c. granulated sugar
• 2 tsp. vanilla
• 5 eggs
• 2 tsp. instant coffee
• 1/4 c. hot water
• 2 c. unsifted all-purpose flour
• 3/4 c. Hershey's cocoa
• 1 tsp. salt
• 1/2 tsp. baking powder
• 1 c. buttermilk

1. Cream butter, sugar and vanilla in large bowl for 5 minutes at medium speed.
2. Add eggs, one at a time, beating well after each addition.
3. Dissolve coffee granules in water.
4. In another bowl, combine flour, cocoa, salt and buttermilk to creamed mixture, beating just until mixture is blended.
5. Pour into greased and floured 12-cup Bundt pan or 10-inch tube pan.
6. Bake at 325u0b0 for 1 hour and 20 minutes or until cake tests done.
7. Cool 20 minutes. Remove from pan.
8. (Cool completely and sprinkle with confectioners sugar, if desired.)
9. Best when baked 1 to 2 days prior to eating for a richer taste.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=553666 (may not work)