Ingredients

3/4 C. cocoa
1 C. flour
1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 C. butter; softened
1 1/2 C. sugar
2 tsp. vanilla extract
3 large eggs
1/2 C. buttermilk
2 Tbsp. water
4 ounces hazelnuts; toasted
Skinned and coarsely chopped
Coffee-cinnamon cream:
8 ounces softened cream cheese
2 C. heavy whipping cream
1 tsp. vanilla extract
1 Tbsp. very strong instant coffee
1 tsp. ground cinnamon
2 Tbsp. sugar
Pinch of salt

Cooking Instructions

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 the 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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)