Mexican Chocolate Pound Cake

Linda Griffith


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

★★★★★ 1 vote
10 Min
1 Hr 10 Min


1 pkg
semi sweet chocolate baking squares, chopped
1 c
butter, softened
1 1/2 c
granulated sugar
4 large
1/2 c
chocolate syrup
2 tsp
vanilla, etract
2 1/2 c
all purpose flour
1 tsp
ground cinnamon
1/4 tsp
baking soda
1/8 tsp
salt (or just a pinch)
1 c
powdered sugar for dusting
toasted sliced almonds for garnish


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.
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.
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

About Mexican Chocolate Pound Cake

Course/Dish: Cakes