Cocoa Pound Cake
Cocoa Pound Cake is an moderately easy dinner. Made with 2 c. stirred all-purpose flour (spoon and level), 1/2 tsp. salt, 3 c. sugar, 2 tsp. vanilla and 1 1/2 tsp. instant coffee, dissolved in 1/4 c. hot water, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Stir together flour, cocoa, baking powder and salt.
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.
Gently beat in flour mixture in several additions, alternately with buttermilk, only until smooth after each addition.
Bake in a well-greased and floured 10-inch angel cake pan in a 325Β° oven until a cake tester inserted in center comes out clean, 1 hour and 20 to 25 minutes.
Let stand on rack for 20 minutes.
Loosen around tube and edges; turn out on rack; turn right side up.
Cool completely.
Wrap tightly and let stand at room temperature overnight before slicing fairly thin.
Serve with ice cream and chocolate sauce.
Makes one 10-inch angel cake.
π· Perfect Pairings
Complete your meal with these
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