Chocolate Buttermilk Pound Cake with Sour Cream Icing

1 c. butter

1 1/2 c. sugar

2 eggs

1/2 c. cocoa powder

1 t. cinnamon

2 c. SR flour

1 1/2 c. buttermilk

1 t. instant coffee dissolved in 1 T. hot water, optional

Icing:

1 c. sour cream

1 c. powdered sugar

1 c. heavy cream*, or condensed milk

Preheat oven to 350. Spray a 10" springform pan, bundt pan, or 9x13 pan. Cream together the butter and sugar with electric mixer until light and fluffy.  Add the eggs, one at a time, continue beating until thick and light. Sift together the cocoa, cinnamon, and flour. With mixer on low speed, add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is well blended. Pour the batter in pan and bake for 50-60 minutes, until toothpick comes out clean. Run a knife around the outside edge of the cake and let the cake cool completely in the pan. Make the icing just before you need it. Combine the sour cream and powdered sugar. Whip the heavy cream until stiff. Mix the two creams together. Release the cake onto the serving platter. Use a serrated knife to cut the cake into layers if desired. Spread icing over one layer, carefully place the other layer on top and spread remaining icing on top and sides. Place in refrigerator until ready to serve.

*To make heavy cream: melt 1/4 c. butter and slowly whisk in 3/4 c. whole milk.

*condensed milk can also be used instead of whipped heavy cream, but you will need to adjust the amount of powdered sugar used.