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Mexican Chocolate Pound Cake

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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

Details

Preparation

Step 1

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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