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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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From the Weekend magazine dated Dec 20-26'2002. Ingredients:
1 1/2 cups butter, softened |
3 cups white sugar |
5 eggs |
2 teaspoons vanilla essence |
2 teaspoons instant coffee, dissolved in |
1/4 cup hot water |
1 cup buttermilk |
2 cups all-purpose flour |
3/4 cup unsweetened cocoa powder |
1/2 teaspoon baking powder |
1 teaspoon salt |
Directions:
1. Preheat the oven to 170 degrees C.
2. Grease and flour a 10 inch bundt pan.
3. In a mixing bowl, mix together the flour, cocoa powder, salt and baking powder.
4. Keep aside.
5. Now cream together the butter and sugar in a large bowl until light and fluffy.
6. Beat in the eggs, one at a time, until light and fluffy.
7. Stir in the essence.
8. Add in the flour mixture alternating with the dissolved coffee and buttermilk.
9. Pour the mixture into the greased pan.
10. Bake in a preheated oven for 50-60 minutes or until a wooden toothpick inserted into the centre of the cake comes out clean.
11. Allow it to cool in the pan for 20 minutes.
12. Turn out onto a wire rack.
13. Cool completely.
14. Slice and serve.
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