Chocolate Pound Cake

Dense and heavy as a good pound cake should be!

1-1/2 cups of butter
3 cups granulated sugar
2 teaspoons real vanilla
5 eggs
2 teaspoons instant coffee granules
1/4 cup hot water
2 cups unsifted all-purpose flour
3/4 cup cocoa powder
1 teaspoon salt
1 cup buttermilk or sour milk*
8 oz. apricot jam

Cream butter, sugar, and vanilla in large bowl for 5 minutes at medium speed.
Add eggs, one at a time, beating well after each addition. Dissolve coffee granules in water. In another bowl combine flour, cocoa, salt; add alternately with coffee and buttermilk or sour milk to creamed mixture, beating just until mixture is blended. Pour into a greased and floured 10-cup tube pan or two medium loaf pans. Bake at 325 for one hour and 15 minutes for large pan and less for smaller pans or until tooth pick inserted in middle comes out clean. Cool 20 minutes and remove from pans to cool completely.

*To sour milk: 4 teaspoons white vinegar plus milk to make one cup, let sit at least 15 minutes.

Recipe Summary:
Yield: 10 servings
Prep Time: 40 minutes
Cook Time: About 1 hour and 15 minutes.

Other recipes by Casa del Rio:
Finnish Baked Pancake
Apricot Compote
Apricot Sausage Compote
Eggs Florentine
Sweet Pepper Salad
Greek Mountain Salad
Cucumber Yogurt Salad
Yogurt Dip
Spanakopita Casserole
Zucchini Pancakes
Ken Bowling's Brisket
Hot & Flavorful Bean Curd
New Mexico Red Chile
New Mexico Green Chile Sauce
Pinto Beans & Refried Beans
Chicos (dried Corn)
Natillas (a Very Light Custard)
Whipped Cream For Decorating.
Pumpkin Cake
Chocolate Glaze

Recipe Provided By:
Casa del Rio
Abiquiu, NM

Abiquiu Bed and Breakfast Inns