Moist Chocolate Pound Cake

Recipe by Shire Born
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 34mins
SERVES: 10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
  • Dissolve coffee granules in hot water, combine with buttermilk, set aside.
  • 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.
  • 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.
  • Cool completely before frosting, or sprinkling with confectioners' sugar.
  • 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!
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