South of the Border Pound Cake

By LisaMK

This recipe was shared with me, originally with Southern Living. I've modified it. Very tasty, especially with coffee or coffee liquer. If you don't have enough semisweet chocolate, you can mix in with bitterweet chocolate squares.

Ingredients

• 1 8 oz pkg semisweet chocolate baking squares, chopped.
• 1 cup unsalted butter,softened
• 1 1/2 cups sugar
• 4 eggs
• 1/2 cup chocolate syrup
• 2 teaspoons vanilla extract
• 2 1/2 cups flour
• 1 tsp cinnamon
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1 cup buttermilk
• confectioner's sugar
• toasted sliced almonds

Details

Servings 16
Preparation time 20mins
Cooking time 195mins

Preparation

Step 1

Preheat oven to 325 degrees. Grease and flour tube pan and set aside.
Microwave chocolate in microwave-safe bowl on High for 1 min and 15 seconds or until melted and smooth, stirring occasionally.
Beat butter at medium speed for 2 minutes or until creamy. Gradually add sugar,and beat until light and fluffy, approx. 5 to 7 minutes. Add eggs, 1 at a time, beating until yellow disappears after each addition. Stir in melted chocolate, syrup, and vanilla until smooth.

Combine flour, cinnamon, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addtion. Pour batter into prepared pan.
Bake for 1 hour and 10 minutes or until inserted toothpick comes out clean from center. Cool in pan on wire rack about 10 to 15 minutes; remove from pan to wire rack and let cool completely. Sprinkle with confectioner's sugar, if desired. Garnish with almonds.