Chocolate Cream Pound Cake
Yield: 6 to 8 servings
- 1 cup heavy cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose white flour
- 1 cup white sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- Confectioners' sugar
Instructions:Preheat the oven to 350 degrees F. Butter an 8-inch by 4-inch loaf pan and dust with white sugar.
In a large mixing bowl, beat the cream until stiff. Beat in the eggs and vanilla. Combine the flour, white sugar, cocoa, baking powder, and salt and sift over the cream. Stir to blend thoroughly. Spoon the batter into the loaf pan.
Bake for 55 minutes or until the cake just begins to pull away from the pan. Cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling. Before serving, dust liberally with confectioners' sugar.