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Ingredients
- 1 1/2 cups butter, softened (yes, I used real butter!!)
- 3 cups sugar
- 2 teaspoons vanilla
- 5 large eggs
- 2 1/2 teaspoons instant coffee
- 1/4 cup hot water
- 1 cup buttermilk
- 2 cups sifted AP flour
- 3/4 cup unsweetened cocoa
- 1 teaspoon salt
- 1/2 teaspoon baking powder
Details
Preparation
Step 1
Cream butter, sugar & vanilla in a large bowl for 5 minutes. Add eggs, one at a time, beating well after each addition. Dissolve coffee granules in hot water; combine with buttermilk & set aside. Combine flour, cocoa, salt & baking powder; add alternately with buttermilk to creamed mixture (beginning & ending with flour mixture), beating just until blended. Pour batter into a greased & floured Bundt or tube pan. Bake at 325º for 1 hour and 20 minutes, or until cake tests done. Remove from oven & cool 20 minutes, then remove from pan. Cool completely before frosting, adding a glaze or dusting with powdered sugar.
Note: Make sure your pan is VERY well greased & floured; it is a super moist & rich cake so has a tendency to stick.
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