Cocoa Pound Cake

Name: Cocoa Pound Cake
Ingredients: 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

10 ingredients

10 steps

Ingredients

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

Directions

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 325° 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.