Hershey Pound Cake

Directions

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