---------- 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.