Mocha Pound Cake Recipe

Name: Mocha Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sifted cake flour; 1 1/4 c. sugar; 1 Tbsp. instant coffee; 1 tsp. salt; 1/2 tsp. cream of tartar; 1/4 tsp. baking soda; 2/3 c. shortening; 1/2 c. water; 1 tsp. vanilla; 3 eggs; 2 (1 oz.) sq. unsweetened chocolate, melted

Servings: persons

2 c. sifted cake flour
1 1/4 c. sugar
1 Tbsp. instant coffee
1 tsp. salt
1/2 tsp. cream of tartar
1/4 tsp. baking soda
2/3 c. shortening
1/2 c. water
1 tsp. vanilla
3 eggs
2 (1 oz.) sq. unsweetened chocolate, melted

1
Sift together the cake flour, sugar, coffee, salt, cream of tartar and baking soda.
2
In a large bowl, combine the shortening with the flour mixture.
3
Add water and vanilla and mix until flour is dampened.
4
Beat vigorously for 2 minutes.
5
Add eggs and melted chocolate.
6
Beat 1 minute longer.
7
Pour into greased and lightly floured tube pan.
8
Bake at 325u00b0 for 45 to 50 minutes.
9
Can also be baked in a loaf pan for 65 to 70 minutes.
10
Cool in pan about 10 minutes.
11
Remove to wire rack and sift with confectioners sugar when completely cooled.

1113

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. sifted cake flour, 1 1/4 c. sugar, 1 Tbsp. instant coffee, 1 tsp. salt, and more.

Yes, Mocha Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mocha Pound Cake

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