Mexican Pound Cake Recipe

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Mexican Pound Cake

Barbara Rodgers

By
@blrodgers

Best ever chocolate pound cake with just a hint of cinnamon.


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Rating:
★★★★★ 1 vote
Serves:
16
Prep:
10 Min
Cook:
1 Hr 10 Min

Ingredients

1 pkg
(8-0z) semisweet chocolate baking squares, chopped
1 c
butter, softened
1 1/2 c
granulated sugar
4
large eggs
1/2 c
chocolate syrup
2 tsp
vanilla extract
1/4 tsp
baking soda
2 1/2 c
all-purpose flour
1 tsp
ground cinnamon
1/8 tsp
salt
1 c
buttermilk

Step-By-Step

1Preheat oven to 325 degrees. Microwave chocolate baking squares at HIGH 1 minute and 15 seconds stirring at 15-second intervals.

2Beat butter 2 minutes. Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at a time beating just until yellow disappears.

3Stir in melted chocolate, chocolate syrup and vanilla.

4Combine flour and dry ingredients. Add to butter mixture alternately with buttermile. Beat at low speed just until blended. Pour batter into a greased and floured tube pan.

5Bake at 325 degrees for 1 hour and 10 minutes. Cool in pan for 10 minutes; remove from pan to wire rack, and let cool completely. Sprinkle with powdered sugar.

About this Recipe

Course/Dish: Cakes, Chocolate
Regional Style: Mexican