Mexican Chocolate Pound Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 3 1/2 cups flour
• 1 cup unsweetened cocoa powder (use mexican for authenticity!)
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 lb unsalted butter, at room temp
• 2 cups light brown sugar
• 1 cup sugar
• 6 eggs, at room temp
• 1/2 cup whole milk, at room temp
• 1/2 cup strong coffee, at room temp
• 1 teaspoon vanilla

Recipe

• 1 preheat oven to 350º.
• 2 generously grease and flour pans (see description above).
• 3 sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl.
• 4 place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy.
• 5 add eggs, one at a time, beating well and scraping down sides of bowl before each addition.
• 6 add half the flour mixture and beat well, then add the milk, coffee and vanilla.
• 7 scrape down sides and add remaining flour mixture. beat well.
• 8 pour batter into prepared pan(s). transfer to oven and bake until cake pulls away from the sides, and tester comes out not quite clean, about 50-55 minutes for bundt pan, 45 minutes for 9x5, and 40 minutes for 8x4's. these times are not exact -- they may take up to 15 minutes longer!
• 9 cool for 20 minutes in pan, then invert on rack. cool to room temperature.