Recipe: 00313 Title : Chocolate Pound Cake Author: Joel Ehrlich Date : August 1995 _________________________________________________________________________ Yields 10 Servings 1/3 cup milk, nonfat dry mix- 1 tsp baking powder ed with enough water 1/2 tsp salt to measure 1 cup 2 sticks butter, unsalted, 2 tsp vanilla softened 1 tbls espresso, instant 2 1/2 cups sugar, granulated powder dissolved in 4 large eggs 2 tbls water, warm confectioners' sugar 1 1/2 cups flour, unbleached for dusting cake 1 cup cocoa powder, unsweet- ened Dutch-process Preheat the oven to 325 degrees. Butter and flour a 10" x 4", 4 quart tube pan (with a non-removable tube). Stir the milk mixture, the vanilla and the espresso mixture together in a small bowl. Combine and sift the flour, the cocoa powder, the baking powder and the salt into a bowl. Use the large bowl of an electric mixer to cream the butter. Gradually add the granulated sugar. Beat until light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition. Use the lowest speed on the mixer while adding the flour mixture alternating in batches with the milk mixture, starting and finishing with the flour mixture. Pour the batter into the tube pan. Bake in the middle of the oven for 1 1/2 hours or until springy to the touch. Let cool in the pan on a rack for 15 minutes. Turn out onto the rack. Dust with the confectioners' sugar. -=-=-=-=-=-=-=- _________________________________________________________________________