NUTMEG POUND CAKE

This spicy pound cake has a mocha center that just naturally occurs when you
pour the cocoa portion of the cake mixture over the light batter. For a more
attractive presentation, use a fancy tube-type pan with an 8 to 10 cup capacity.
For 1 cake you will need: 2 tbsp. dark cocoa
1/2 tsp. instant coffee powder
1/8 tsp. baking soda
2 tbsp. hot water
3/4 c. butter or margarine, room
temperature
1 c. sugar
3 eggs
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. ground nutmeg
1 tsp. cinnamon
1/2 c. milk
TIPS: Butter and eggs must be at room temperature or creamed mixture will not
turn out light and fluffy. If mixture is cold and "curdled" in appearance,
place bowl over warm water for a few minutes, then proceed beating until fluffy.
In small bowl mix cocoa, coffee powder, baking soda and hot water to make a
paste. Set side. In large mixing bowl, cream butter with sugar until smooth.
Beat in eggs until fluffy. Stir together flour, baking powder, salt, nutmeg and
cinnamon. Add to creamed mixture alternately with the milk, beginning and
ending with flour. Beat until smooth. Pour 3/4 of the mixture into a wellbuttered,
tube-type pan of 8 to 10 cups capacity. Smooth out white batter in
pan. Stir reserved cocoa mixture into remaining batter and pour over top. Bake
at 350 degrees for 45 to 50 minutes or until a skewer inserted in the center
comes out clean.