Serves: 10
Total Calories: 275
Preheat oven to 350°. Position rack in lower third of the oven. Prepare a 6-cup decorative tube pan with spray vegetable oil. Combine buttermilk with dissolved coffee and vanilla. Set aside.
In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Mix on medium speed with an electric mixer to blend. Add butter and eggs to the bowl and mix on medium speed just until all the dry ingredients are moistened. Set a timer for 2 minutes and beat on high speed. Add buttermilk mixture and beat on high speed for 2 more minutes. Bake until cake starts to shrink away from sides of pan and toothpick inserted in center comes out clean, about 45–50 minutes. Cool cake on a rack 5–10 minutes. Invert pan to unmold. Cool on a rack. Cake can be prepared to this point, wrapped well, and kept at room temperature where it will remain moist and delicious for 4–5 days; or it may be frozen for up to 3 months. Sieve powdered sugar over cake just before serving, if desired.
This Chocolate Pound Cake recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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