Vanilla/Hazelnut Pound Cake with Choffee Nut Drizzle Sauce Recipe

Name: Vanilla/Hazelnut Pound Cake with Choffee Nut Drizzle Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks Butter, Softened; 1/4 cups Vegetable Shortening; 3 cups Sugar; 5 whole Eggs; 3 cups All-purpose Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 cup Milk; 1 teaspoon Vanilla; 1- 1/2 teaspoon Hazelnut Syrup (or Extract If You Can Find It, Use Only 1 Teaspoon); 1 cup Semi-Sweet Chocolate Chips; 1/4 cups Plus 3-4 Tablespoons Heavy Whipping Cream; 2 teaspoons Instant Coffee Granules; 1 teaspoon Hazelnut Syrup

Servings: persons

2 sticks Butter, Softened
1/4 cups Vegetable Shortening
3 cups Sugar
5 whole Eggs
3 cups All-purpose Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Salt
1 cup Milk
1 teaspoon Vanilla
1- 1/2 teaspoon Hazelnut Syrup (or Extract If You Can Find It, Use Only 1 Teaspoon)
1 cup Semi-Sweet Chocolate Chips
1/4 cups Plus 3-4 Tablespoons Heavy Whipping Cream
2 teaspoons Instant Coffee Granules
1 teaspoon Hazelnut Syrup

1
Cream butter and shortening together, gradually adding sugar and beating well at medium speed.
2
Add eggs one at a time, beating after each addition.
3
Combine flour, baking powder and salt and add to creamed mixture alternately with the milk, beginning and ending with the flour mix.
4
Beat well, then add vanilla and hazelnut, mixing well.
5
Spray a 12-cup fluted bundt pan with cooking spray (or a 10 tube pan) and pour in cake batter.
6
Bake at 325F for 75 minutes.
7
Test with a knife or shish kabob stick and bake an additional 5-10 minutes, if needed.
8
Cool long enough to be able to turn cake onto a cake plate while still warm.
9
Drizzle the Choffee Nut Sauce over the cake, saving a little to add while serving.
10
Choffee Nut Drizzle:
11
Put the chips into a microwave safe bowl.
12
Add 1/4 cup heavy cream, heat for 45-60 seconds until chips are melted and can be stirred.
13
Add the instant coffee granules and the hazelnut syrup, stirring till mixed.
14
Then add extra heavy cream, 1 tablespoon at a time, until sauce is thin enough to drizzle over the cake.

1817

kcal

Calories

Fat

250

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 14 ingredients. The key ingredients include: 2 sticks Butter, Softened, 1/4 cups Vegetable Shortening, 3 cups Sugar, 5 whole Eggs, and more.

Yes, Vanilla/Hazelnut Pound Cake with Choffee Nut Drizzle Sauce 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.

Vanilla/Hazelnut Pound Cake with Choffee Nut Drizzle Sauce

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