Chocolate Cream Cheese Pound Cake with Mocha Drizzle

Directions

Cake:

1Preheat oven to 325 F.

2Butter a 10” bundt pan.

3Blend flour with cocoa, baking powder and salt in a medium bowl.

4Beat butter in a large bowl until very creamy.

5Add Cream cheese and continue to beat until smooth.

6Add sugar, coffee and vanilla until blended.

7Add the eggs one at a time, blending well.

8Sift half the flour mixture over the butter mixture and blend on low speed.

9Blend in remaining flour mixture until smooth, about 30 secs.

10Scrape the batter into prepared pan and bake for about 75 to 80 minutes or until a tester inserted in the center comes out dry.

11Cool on a rack.

Drizzle:

1Dissolve coffee in 1 tbsp of hot water.

2Blend in butter and whipping cream.

3Beating with an electric mixer, gradually add icing sugar until well blended.

4Add up to 1 tbsp more hot water to make mixture fluid enough to drizzle.

5Drizzle over cool cake.