Mexican Chocolate Pound Cake

By Raianne

Ingredients

• 1 8z. pkg semisweet cholocate baking squares, chopped
• 1 C butter, softened
• 1 1/2 C granulated sugar
• 4 large eggs
• 1 / C chocolate chips
• 1/2 C chocolate syrup
• 2 tsp vanilla
• 2 1/2 C flour
• 1 tsp cinnamon
• 1/4 tsp baking soda'
• 1/8 tsp salt
• 1 C buttermilk (I use powdered)

Preparation

Step 1

1. Preheat oven to 325. Microwave chocolate baking squares on high for 1 minute and 15 seconds until chocolate is melted and smooth, stirring at 15 second intervals. Beat butter at medium speed 2 minutes until creamy. Gradually add sugar, beating 5 to 7 minutes until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup and vanilla until smooth.

2. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into greased and floured 10-inch tube pan.

3. Bake at 325 for 1 hour and 10 minutes or until toothpick comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes). Sprinkle with powdered sugar.