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Cocoa Pound Cake
1 1/2 cup of butter
3 cups of sugar
5 eggs
2 teaspoons of vanilla
2 teaspoons of instant coffee granules
1/4 cup of hot water
1 cup of buttermilk
2 cups of unsifted all-purpose flour
3/4 cup of cocoa
1 teaspoon of salt
1/4 teaspoon of baking powder
Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Dissolve coffee granules in hot water; combine with buttermilk and set aside. Combine flour, cocoa, salt and baking powder; add alternately with coffee mixture to creamed mixture. Beat just until blended. Pour batter into greased microwave bundt pan (12-cup capacity). Microwave on high (full power), until cake is pulling away from side of pan and cake tester comes out clean, 17 to 19 minutes. IMPORTANT: Turn 1/4 turn every 5 minutes of cooking time. Let stand 30 minutes on wooden board; remove from pan. Cool completely; frost if desired. Cocoa Pound Cake 2
3 cups of sifted all-purpose flour
1/2 cup of cocoa
1 teaspoon of salt
1/2 teaspoon of double-acting baking powder
1 cup of butter
1/2 cup of shortening
2 1/2 cups of sugar
1 teaspoon of vanilla
5 unbeaten eggs
1 cup of milk
Sift together flour, cocoa, salt and baking powder. Cream butter and shortening in mixing bowl. Gradually add sugar, creaming well. Blend in vanilla and eggs, one at a time, beating well after each. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend thoroughly after each addition (with electric mixer use a slow speed). Turn into a 10-inch tube pan well greased (bottom only). Bake in slow oven (325ºF.) for 1 1/4 hours until cake springs back when lightly touched. Chocolate Glaze:
Melt unsweetened chocolate and butter on top of double boiler over boiling water. Remove from heat. Blend in 4X sugar, milk and vanilla to form glaze. Glaze ice cool cake. |
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