mexican pound cake
(1 rating)
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Best ever chocolate pound cake with just a hint of cinnamon.
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(1 rating)
yield
16 serving(s)
prep time
10 Min
cook time
1 Hr 10 Min
Ingredients For mexican pound cake
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1 pkg(8-0z) semisweet chocolate baking squares, chopped
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1 cbutter, softened
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1 1/2 cgranulated sugar
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4large eggs
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1/2 cchocolate syrup
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2 tspvanilla extract
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1/4 tspbaking soda
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2 1/2 call-purpose flour
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1 tspground cinnamon
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1/8 tspsalt
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1 cbuttermilk
How To Make mexican pound cake
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1Preheat oven to 325 degrees. Microwave chocolate baking squares at HIGH 1 minute and 15 seconds stirring at 15-second intervals.
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2Beat butter 2 minutes. Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at a time beating just until yellow disappears.
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3Stir in melted chocolate, chocolate syrup and vanilla.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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