Ingredients

• 1 cup heavy cream
• ¾ cup whole milk
• 1 teaspoon pure vanilla extract
• 1 oz. Monin Cold Brew Coffee Concentrate
• 3 oz. Monin Dark Chocolate Sauce
• 2 large eggs
• 2 egg yolks
• 1/3 pure cane sugar

Glass: Culinary

Glass Size: 16.0.

Instructions

1. Beat butter and shortening, then add sugar and mix well. Add eggs, one at a time, beating well after each addition; beat in vanilla and Monin Dark Chocolate Sauce
2. Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture.
3. Bake chocolate pound cake in a greased 10-inch tube pan at 325° for 80 - 90 minutes, or until chocolate pound cake bounces back when touched lightly in the center with finger.
4. Serve with a dusting of powdered sugar and fresh raspberries if desired.
​