---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Hazelnut Pound Cake
 Categories: Cheesecakes, Chocolate
      Yield: 1 servings
 
    3/4 c  Cocoa
      1 c  Flour
    1/4 ts Baking powder
    1/2 ts Salt
  1 1/2    Butter; softened
  1 1/2 c  Sugar
      2 ts Vanilla extract
      3 lg Eggs
    1/2 c  Buttermilk
      2 tb Water
      4 oz Hazelnuts; toasted
           Skinned and coarsely chopped
           Coffee-cinnamon cream:
      8 oz Softened cream cheese
      2 c  Heavy whipping cream
      1 ts Vanilla extract
      1 tb Very strong instant coffee
      1 ts Ground cinnamon
      2 tb Sugar
           A pinch of salt
 
       Preheat oven to 350 degrees. Butter a 9-inch bundt
  pan. Sift together cocoa, flour, baking powder and salt.
  Set aside. Cream together softened butter and sugar using
  an electric mixer on medium speed. Beat until light and
  fluffy. With mixer on medium, add eggs, one at a time. Beat
  in vanilla. Mix together buttermilk and water. Fold cocoa
  mixture and buttermilk mixture alternately into butter
  mixture. Stir in hazelnuts. Spread batter in pan. Bake 30
  minutes or until a skewer inserted in center comes out
  clean. Cool cake. Invert onto a rack.
  
      Coffee-cinnamon cream: Mix together cream cheese,
  whipping cream, vanilla, instant coffee, cinnamon, sugar
  and salt. With electric mixer on high speed beat until
  mixture holds its shape. Refrigerate until ready to use.
  Serve slices of pound cake with cream mixture.
     THE DESSERT SHOW SHOW# DS3225
 
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