Vicki's Favorite Chocolate Pound Cake
Source of Recipe
Ima_ReciPnut on TOH
Recipe Introduction
It's very chocolatey, and moist...stays that way for days, and freezes very well. When I'm needing an extreme chocolate fix, I've added 1/2-1 C of chocolate chips, but it's very good all by itself. I know there's lots of pound cakes on the BB, but don't believe this version is here...Yum!
List of Ingredients
2 C All Purpose Flour
1 C Cocoa Powder
2 TB expresso powder or instant coffee
1 tsp salt
1/2 tsp baking powder
3 sticks butter, softened(unsalted or salted, use what you have)
3 cups sugar
5 eggs
2 tsp vanilla
1 C buttermilk combined with 1/4 C water (I try to use real buttermilk in this recipe)Recipe
Preheat oven to 325 degrees.
Sift the first 5 ingredients together, blend well. Set aside.
Beat the 3 sticks of butter until fluffy, then add the sugar, 1 cup at a time, beat well for 5 minutes. Add the eggs, one at time, and vanilla, mixing well.
Now alternate adding the dry ingredients you set aside with the buttermilk/water mixture into the bowl off butter/sugar/egg/vanilla mixture. Mix well after each addition, until all is combined and there is no streaks.
Pour into a well greased bundt or tube pan, and bake @ 325 degrees for about 1 hour and 20 minutes, but this will depend on your oven.
This cake keeps very moist and delicious, and also freezes well. I always get asked for my recipe.
***this cake needs no addtions, as it is moist and tasty on it's own, but I have added chocolate chips/toffee chips, and or glaze/icing...most times I just like a plain slice with a nice cup of coffee or tea, or hot chocolate, lol. ♥Vicki
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