ESPRESSO CHOCOLATE POUND CAKE

 

  • Cooking Time: 50-55
  • Servings: 8-10 Slices
  • Preparation Time: 5

Ingredients

  • For Cake:
  • 1 box Dassant Vanilla Pound Cake
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/4 cup brewed espresso coffee
  • 1/3 cup mini chocolate chips
  • For Latte Frosting:
  • Store bought vanilla frosting
  • 1 teaspoon dry instant espresso
  • 1 teaspoon vanilla extract

Directions

  • For Batter
  • Preheat oven to 350°F.
  • Lightly grease 8x4 loaf pan with melted butter.
  • Combine eggs, oil, and brewed espresso.
  • Add mix and blend together. Fold in chocolate chips.
  • Pour batter into prepared pan. Bake for 50 to 55 minutes.
  • For Frosting
  • Whisk together soften vanilla frosting, dry instant espresso, and vanilla extract until creamy.
  • Spread over cake.

Notes

Categories: Cake  Misc. Dessert 

Author Credit: Dassant

Website Credit: http://www.dassant.com/recipe/123/espresso-pound-cake

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