mexican chocolate pound cake
(1 rating)
I got this original recipe from Southern Living. I have seen other recipes for this cake, but I have tried this one and it is really good. Hope you enjoy this one. Picture by Southern Living
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(1 rating)
yield
16 serving(s)
prep time
10 Min
cook time
1 Hr 10 Min
Ingredients For mexican chocolate pound cake
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1 pkgsemi sweet chocolate baking squares, chopped
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1 cbutter, softened
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1 1/2 cgranulated sugar
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4 lgeggs
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1/2 cchocolate syrup
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2 tspvanilla, etract
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2 1/2 call purpose flour
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1 tspground cinnamon
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1/4 tspbaking soda
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1/8 tspsalt (or just a pinch)
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1 cbuttermilk
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powdered sugar for dusting
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toasted sliced almonds for garnish
How To Make mexican chocolate pound cake
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1Preheat oven to 325 degrees. Microwave chocolate baking squares in a microwave safe bowl at HIGH for 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15 second intervals. Beat butter at medium speed with a heavy duty electric mixer 2 minutes or until creamy;. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup and vanilla until smooth.
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2Combine 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 a greased and floured 10 inch tube pan.
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3Bake at 325 degrees for one hour and ten minutes or until a long wooded pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan to wire rack and let cool completely. Sprinkle with powdered sugar and garnish with sliced almonds
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