Buttermilk Chocolate Pound Cake
sifted cocoa/for pans
2 Cups butter -- room temp
3 Cups sugar
6 Large eggs -- room temp
3 1/4 Cups flour, all-purpose
1/4 Teaspoon salt
1/2 Teaspoon baking soda
3/4 Cup cocoa
3/4 Cup buttermilk -- room temp
1 1/2 Teaspoons vanilla extract
Preheat the oven to 350 degrees. Butter a 9 1/2 inch tube
pan then dust with sifted cocoa. Cream the butter with an electric
mixer. Add the sugar gradually; continue to beat for 5 full minutes.
Add the eggs, one at at time, mixing well after each. In a separate
bowl, using a wire whisk or fork, mix together the flour, salt,
baking soda and cocoa. Alternately add the dry ingredients and the
buttermilk and vanilla to the batter, ending with the flour mixture.
Pour into prepared pan. Bake for about 70-75 minutes, being extra
careful not to overcook. Let the finished cake cook in the pan for 10
minutes
then turn the cake out on a wire rack and let cook completely.
[Non-text portions of this message have been removed]
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
