Moist Chocolate Pound Cake

Name: Moist Chocolate Pound Cake
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

11 ingredients

6 steps

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

Directions

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!