3/4 c Cocoa
1 c Flour
1/4 ts Baking powder
1/2 ts Salt
1 1/2 Butter; softened
1 1/2 c Sugar
2 ts Vanilla extract
3 lg Eggs
1/2 c Buttermilk
2 tb Water
4 oz Hazelnuts; toasted
Skinned and coarsely chopped
Coffee-cinnamon cream:
8 oz Softened cream cheese
2 c Heavy whipping cream
1 ts Vanilla extract
1 tb Very strong instant coffee
1 ts Ground cinnamon
2 tb Sugar
A pinch of salt
Preheat oven to 350 degrees. Butter a 9-inch bundt
pan. Sift together cocoa, flour, baking powder and salt.
Set aside. Cream together softened butter and sugar using
an electric mixer on medium speed. Beat until light and
fluffy. With mixer on medium, add eggs, one at a time. Beat
in vanilla. Mix together buttermilk and water. Fold cocoa
mixture and buttermilk mixture alternately into butter
mixture. Stir in hazelnuts. Spread batter in pan. Bake 30
minutes or until a skewer inserted in center comes out
clean. Cool cake. Invert onto a rack.
Coffee-cinnamon cream: Mix together cream cheese,
whipping cream, vanilla, instant coffee, cinnamon, sugar
and salt. With electric mixer on high speed beat until
mixture holds its shape. Refrigerate until ready to use.
Serve slices of pound cake with cream mixture.
THE DESSERT SHOW SHOW# DS3225
