Vanilla/Hazelnut Pound Cake with Choffee Nut Drizzle Sauce

• 2 sticks Butter, Softened
• 1/4 cups Vegetable Shortening
• 3 cups Sugar
• 5 whole Eggs
• 3 cups All-purpose Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 cup Milk
• 1 teaspoon Vanilla
• 1- 1/2 teaspoon Hazelnut Syrup (or Extract If You Can Find It, Use Only 1 Teaspoon)
• 1 cup Semi-Sweet Chocolate Chips
• 1/4 cups Plus 3-4 Tablespoons Heavy Whipping Cream
• 2 teaspoons Instant Coffee Granules
• 1 teaspoon Hazelnut Syrup

1. Cream butter and shortening together, gradually adding sugar and beating well at medium speed.
2. Add eggs one at a time, beating after each addition.
3. Combine flour, baking powder and salt and add to creamed mixture alternately with the milk, beginning and ending with the flour mix.
4. Beat well, then add vanilla and hazelnut, mixing well.
5. Spray a 12-cup fluted bundt pan with cooking spray (or a 10 tube pan) and pour in cake batter.
6. Bake at 325F for 75 minutes.
7. Test with a knife or shish kabob stick and bake an additional 5-10 minutes, if needed.
8. Cool long enough to be able to turn cake onto a cake plate while still warm.
9. Drizzle the Choffee Nut Sauce over the cake, saving a little to add while serving.
10. Choffee Nut Drizzle:
11. Put the chips into a microwave safe bowl.
12. Add 1/4 cup heavy cream, heat for 45-60 seconds until chips are melted and can be stirred.
13. Add the instant coffee granules and the hazelnut syrup, stirring till mixed.
14. Then add extra heavy cream, 1 tablespoon at a time, until sauce is thin enough to drizzle over the cake.

butter, vegetable shortening, sugar, eggs, allpurpose, baking powder, salt, milk, vanilla, hazelnut syrup, chocolate chips, cream, coffee, hazelnut syrup

Taken from tastykitchen.com/recipes/desserts/vanillahazelnut-pound-cake-with-choffee-nut-drizzle-sauce/ (may not work)