Mexican Pound Cake Recipe

No Photo

Have you made this?

 Share your own photo!

Mexican Pound Cake

Barbara Rodgers

By
@blrodgers

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


Featured Pinch Tips Video

Rating:

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

Directions Step-By-Step

1
Preheat oven to 325 degrees. Microwave chocolate baking squares at HIGH 1 minute and 15 seconds stirring at 15-second intervals.
2
Beat butter 2 minutes. Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at a time beating just until yellow disappears.
3
Stir in melted chocolate, chocolate syrup and vanilla.
4
Combine 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.
5
Bake 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