Chocolate Pound Cake with Butter Cream Frosting
INGREDIENTS:
8 oz Unsalted butter; room
-temperature
2 1/2 c Sugar
1 ts Vanilla
1 c Unsweetened cocoa powder
1 tb Instant espresso powder
5 Eggs
2 1/2 c Cake flour
1 ts Baking powder
1/2 ts Salt
1 c Milk
4 tb Frangelico or Kahlua
8 oz Unsalted butter; room
-temperature
2 1/2 c Sugar
1 ts Vanilla
1 c Unsweetened cocoa powder
1 tb Instant espresso powder
5 Eggs
2 1/2 c Cake flour
1 ts Baking powder
1/2 ts Salt
1 c Milk
4 tb Frangelico or Kahlua
Preheat oven to 325. Grease on 12-cup bundt cake pan.
In a large bowl, beat butter and sugar together with vanilla until fluffly. Gradually blend in eggs. Sift together flour, baking powder and salt. Gradually blend in eggs. Sift together flour, baking powder and salt. In 3 additions, combine chocolate mixture and dry ingredients, thinning with milk as needed. Fold in Kahlua or Frangelico.
Bake for 1 hour or until the cake tests done. Let cake cook in pan for about 15 to 20 minutes.
Dust with confectioners' sugar if desired.
Serves 10 to 12.
In a large bowl, beat butter and sugar together with vanilla until fluffly. Gradually blend in eggs. Sift together flour, baking powder and salt. Gradually blend in eggs. Sift together flour, baking powder and salt. In 3 additions, combine chocolate mixture and dry ingredients, thinning with milk as needed. Fold in Kahlua or Frangelico.
Bake for 1 hour or until the cake tests done. Let cake cook in pan for about 15 to 20 minutes.
Dust with confectioners' sugar if desired.
Serves 10 to 12.