Recipe - Chocolate Pound Cake With Butter Cream Frosting

8 ounce Unsalted butter; room
temperature
2 One half cup Sugar
1 teaspoon Vanilla
1 cup Unsweetened cocoa powder
1 tablespoon Instant espresso powder
5 Eggs
2 One half cup Cake flour
1 teaspoon Baking powder
One half teaspoon Salt
1 cup Milk
4 tablespoon Frangelico or Kahlua

Preheat oven to 325. Grease on 12cup 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.
Posted to FOODWINE Digest 8 November 96

Date: Fri, 8 Nov 1996 19:00:34 0500

From: Laura Hunter LHunter722@AOL.COM