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Pound Cake: Cappuccino Pound Cake 2

Source of Recipe

Shelley Winkler


List of Ingredients

1 cup whole milk divided
1/3 cup instant coffee granules
3 tablespoons cocoa
1/3 cup powdered sugar
3 sticks butter softened
2 cups sugar
1 teaspoon vanilla
1/2 teaspoon salt
5 large eggs
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda


Recipe

Preheat oven to 350ºF. Grease and flour a bundt pan. In one cup measure combine 1/4 cup of the milk and the coffee granules. Microwave on high for 30 seconds. Stir until dissolved. Add rest of milk to make a cup. Set aside. In small bowl whisk together cocoa and powdered sugar. Set aside. In a large mixer bowl cream butter and sugar, add vanilla and salt, then beat. Add eggs one at a time.

Combine all dry ingredients. Mix into butter mixture alternately with coffee (1/3 at a time). Stir just to combine. Turn 1/2 of the batter into the bundt pan and smooth. Make a 1/2" deep indention, spoon cocoa and powdered sugar into funnel. Pour rest of batter. Take a dinner knife and marble, then smooth again. Bake 50-55 minutes until toothpick comes out clean. Remove from oven and cool on rack 15 minutes. Invert and continue cooling.

Notes: Can use two loaf pans. Directions would be the same. Be careful to only fill loaf pans 2/3 full or the batter will spill over the sides while baking. Do not substitute margarine for the butter.