Shelly's Recipe

CAPPUCCINO POUND CAKE

Category: Cakes

21/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter
1 1/3 cups granulated sugar
3 eggs
3/4 cup evaporated milk
2 tbsp instant coffee powder (espresso roast) dissolved in 2 tbsp hot water
1 tsp vanilla
1/2 cup semi-sweet chocolate chip morsels
1 1/2 tsp instant coffee powder
2 tbsp powdered (confectioners) Sugar
1 tsp cinnamon

Preheat oven to 350. Butter and flour a 10-inch Bundt pan or tube pan. Combine flour, baking powder and salt in a bowl and set aside.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs, beating in after each. Add milk, coffee dissolved in water, and vanilla; mix well. Gradually beat in flour mixture. Pour half of the batter into prepared pan.

Sprinkle the chocolate chips and 1 1/2 tsp of coffee evenly over batter. Gently swirl the chips and coffee powder through the batter with a knife. Cover 5 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack. Turn the cake out on a serving platter with fluted side up. Dust with sifted powered sugar and sprinkle with cinnamon.