Mexican Chocolate Pound Cake

Mexican Chocolate Pound Cake
Mexican Chocolate Pound Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (8 oz) pkg semisweet choc squares, chopped

  • 1

    c butter, softened

  • 1 1/2

    c sugar

  • 4

    large eggs

  • 1/2

    c choc syrup

  • 2

    t vanilla extract

  • 2 1/2

    c all-purpose flour

  • 1

    t grd cinnamon

  • 1/4

    t baking soda

  • 1/8

    t salt

  • 1

    c buttermilk

  • Powdered sugar (opt)

  • Garnish: toasted sliced almonds

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: