Mocha pound cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Shortening |
| 2 | cups | Cake flour; sifted |
| 1¼ | cup | Sugar |
| 1 | tablespoon | Instant coffee |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cream of tartar |
| ¼ | teaspoon | Baking soda |
| ½ | cup | Water |
| 1 | teaspoon | Vanilla |
| 3 | larges | Eggs |
| 2 | ounces | Baking chocolate; unsweetened, melted |
Directions
Cream shortening. Stir in next eight ingredients and then beat for two minutes. Add eggs and melted chocolate and beat one minute more. Pour into well-greased and floured loaf pan and bake in 350 degree F oven for about one hour. Cool in pan for 10 minutes and then turn out on rack. When cold, sift confectioners' sugar over top.
Recipe by: "Golden Rain" in Boston Globe CookBook Posted to MC-Recipe Digest V1 #844 by Cookin44@... on Oct 14, 1997