Chocolate Pound Cake III
This recipe yields a dense chocolate cake perfect for a Bundt pan presentation.
**Prep Time:** 30 mins
**Cook Time:** 1 hr
**Total Time:** 1 hr 30 mins
**Yield:** 1 10-inch Bundt pan
**Ingredients:**
– 1 ½ cups butter, softened
– 3 cups white sugar
– 5 eggs
– 2 teaspoons vanilla extract
– 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
– 1 cup buttermilk
– 2 cups all-purpose flour
– ¾ cup unsweetened cocoa powder
– ½ teaspoon baking powder
– 1 teaspoon salt
**Directions:**
1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan. Set aside a mixture of flour, cocoa, baking powder, and salt.
2. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding flour mixture and dissolved coffee/buttermilk to the batter.
3. Pour batter into the prepared pan.
4. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
**Nutrition Facts:**
– Calories: 394
– Total Fat: 20g
– Saturated Fat: 12g
– Cholesterol: 105mg
– Sodium: 318mg
– Total Carbohydrate: 53g
– Dietary Fiber: 2g
– Total Sugars: 39g
– Protein: 5g
– Vitamin C: 0mg
– Calcium: 46mg
– Iron: 2mg
– Potassium: 133mg