Mexican Chocolate Pound Cake Recipe
The addition of cocoa and cinnamon makes this a Mexican classic! You can make this into one 10-inch bundt, two 9x5 loaf cakes, or four 8x4 loaf cakes.
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Ingredients
- 3 1/2 cups flour
- 1 cup unsweetened cocoa powder (use Mexican for authenticity!)
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 lb unsalted butter, at room temp
- 2 cups light brown sugar
- 1 cup sugar
- 6 eggs, at room temp
- 1/2 cup whole milk, at room temp
- 1/2 cup strong coffee, at room temp
- 1 teaspoon vanilla
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