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Mocha Pound Cake

Yield 1 loaf


  • 2/3 cup shortening
  • 1 1/4 cups sugar
  • 3 eggs
  • 2 (1-ounce) squares semisweet chocolate, melted
  • 2 to 3 teaspoons instant coffee granules
  • 1/2 cup water
  • 2 cups sifted cake flour
  • 1 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1 teaspoon vanilla extract

How to Make It

  1. Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add melted chocolate, mixing well.

  2. Dissolve coffee granules in 1/2 cup water; stir well, and set aside.

  3. Combine flour, salt, cream of tartar, and soda; gradually add to chocolate mixture alternately with coffee mixture, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.

  4. Pour batter into a waxed paper-lined and greased 9- x 5- x 3-inch loaf pan. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack, and cool loaf completely.

Oxmoor House Homestyle Recipes