Moist Chocolate Pound Cake

Total Time: 1 hr 34 mins Preparation Time: 15 mins Cook Time: 1 hr 19 mins

Ingredients

• 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

Recipe

• 1 cream butter, sugar and vanilla in a large bowl for five minutes. add eggs, one at a time, beating well after each addition.
• 2 dissolve coffee granules in hot water, combine with buttermilk, set aside.
• 3 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.
• 4 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.
• 5 cool completely before frosting, or sprinkling with confectioners' sugar.
• 6 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!