Really, my daughter Frances was best known for her Chocolate Pound Cake. Anytime the whole family got together, whether it was for Sunday dinner or Christmas, Frances made and brought a Chocolate Pound Cake.
1 ½ Cups butter, softened
3 Cup white sugar
2 tsp vanilla extract
2 tsp instant coffee dissolved in ¼ Cup hot water
1 Cup buttermilk
2 Cups all-purpose flour
¾ Cup unsweetened cocoa powder
½ tsp baking powder
1 tsp salt
Preheat oven to 325°F (165°C).
Grease and flour a 10-inch Bundt pan.
Mix together the flour, cocoa, baking powder, and salt. Set aside.
In a large bowl, mix together the sugar and the butter until the mixture is light and fluffy.
Beat in the eggs.
Stir in the vanilla.
Mix in the flour mixture, and the dissolved coffee and buttermilk into the butter/sugar mixture.
Pour batter into prepared pan.
Bake at 325°F (165°C) for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 20 minutes.
Finish cooling on a wire rack.