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

    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)

Directions

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.

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