+
Home Cooking

Make this cake/ recipe and photo

Candy | Sep 30, 200505:59 PM     14

I needed to bake a cake to take on a condolence call today. I had not made this recipe in a long time, maybe 2-3 years and had forgotten how rich and delicious it is. The fragrance while baking was almost unbearable. It is best to make this with a stand mixer.

Chocolate Pound Cake

Sift together 1 C. cocoa powder, 2 C. all-purpose flour, 1/2 tsp. baking powder, 1 tsp.salt and 2 Tbs. instant espresso powder. Blend well and set aside.

Put 3 sticks unsalted butter in your mixer bowl and beat until light and fluffy. Then gradually add 3 C. sugar and beat for 5 minutes. Then beat in 5 eggs one at a time. Beat in 2 tsp.vanilla.

Combine 1 C.buttermilk with 1/4 C.water. Add the dry ingredients alternating with the wet to the eggs and sugar. Mix well and be sure that all is combined well to avoid streaks.

Pour into a greased 10" tube pan and bake at 325 F. for and hour and 20 minutes.

It will serve 12-15 people and will stay moist for several days.

Image: http://i3.photobucket.com/albums/y75/...

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

How to Bake Three Amazing Pies in One Morning
Guides

How to Bake Three Amazing Pies in One Morning

by Jordana Cohen | Thanksgiving is prime time for pies, but it's hard to choose—and not just between pumpkin and pecan...

The Ultimate Guide to Thanksgiving
Entertaining

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

How to Make Thanksgiving for One (or Two)
Guides

How to Make Thanksgiving for One (or Two)

by Amanda Balagur | Thanksgiving for one (or two) can be just as festive as any big to-do. The key is scaling back but...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.