Recipe: Chocolate Pound Cake (using buttermilk and coffee)

CHOCOLATE POUND CAKE

1 1/2 cups butter, softened
3 cups sugar
2 tsp. vanilla
5 eggs
2 tsp. instant coffee granules
1/4 cup hot water
1 cup buttermilk or sour milk*
2 cups unsifted all-purpose flour
3/4 cup Hershey's cocoa
1 tsp. baking powder
Confectioners' sugar

Preheat oven to 325 degrees F. Grease and flour a 12-cup Bundt pan or 10-inch tube pan.

Cream butter, sugar and vanilla in large mixer bowl 5 minutes at medium speed. Add eggs, one at a time, beating well after each addition.

Dissolve coffee granules in hot water; combine with buttermilk.

Combine flour, cocoa, salt and baking powder; add alternately with buttermilk mixture to creamed mixture, beating just until blended. Pour into prepared pan.

Bake at 325 degrees for 1 hour and 20 minutes or until cake tester comes out clean. Cool 20 minutes; remove from pan. Cool completely; sprinkle with confectioners' sugar.

*To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup.

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Hi Carol,

I don't know if this recipe was originally from Hershey's but it fits your desciption. I'm going to post another recipe that doesn't have coffee in the batter but has a Mocha Glaze that you may want to try.

Happy Baking!

Betsy at Recipelink.com