Mexican Chocolate Pound Cake

Mexican Chocolate Pound Cake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (8 oz) pkg semisweet choc squares, chopped

  • 1

    c butter, softened

  • c sugar

  • 4

    large eggs

  • ½

    c choc syrup

  • 2

    t vanilla extract

  • c all-purpose flour

  • 1

    t grd cinnamon

  • ¼

    t baking soda

  • t salt

  • 1

    c buttermilk

  • Powdered sugar (opt)

  • Garnish: toasted sliced almonds


Preheat oven to 325˚ Microwave choc sqs on HIGH 1 minute + 15 sec or until choc is melted & smooth, stirring at 15 sec intervals. Beat butter at medium speed with a heavy duty electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes or until light & fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted choc, choc syrup & vanilla until smooth. Combine flour & next 3 ingredients; add to butter mix alternately with buttermilk, beginning & ending with flour mixture. Beat a low speed just until blended after each addition. Pour batter into a greased & floured 10-inch tube pan. Bake 1 hr+10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10-15 minutes; remove from pan to wire rack, and let cool completely (about 1 1/2 hrs). Spring w/powdered sugar & almonds, if desired.


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