mexican chocolate pound cake

Name: Mexican Chocolate Pound Cake
Prep time: 10 min
Cook time: 1 h 10 min
Yield: 16
Ingredients: 1 package(s) semi sweet chocolate baking squares, chopped; 1 cup(s) butter, softened; 1 1/2 cup(s) granulated sugar; 4 large eggs; 1/2 cup(s) chocolate syrup; 2 teaspoon(s) vanilla, etract; 2 1/2 cup(s) all purpose flour; 1 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) baking soda; 1/8 teaspoon(s) salt (or just a pinch); 1 cup(s) buttermilk; - powdered sugar for dusting; - toasted sliced almonds for garnish

(1 RATING)

100 Pinches 1 Photo

Linda Griffith

Augusta, GA

Updated on Jan 28, 2012

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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prep time 10 Min

cook time 1 Hr 10 Min

method ---

yield 16 serving(s)

Ingredients

1 package semi sweet chocolate baking squares, chopped
1 cup butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla, etract
2 1/2 cups all purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt (or just a pinch)
1 cup buttermilk
- powdered sugar for dusting
- toasted sliced almonds for garnish

How To Make mexican chocolate pound cake

Step 1

Preheat 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.

Step 2

Combine 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.
Step 3

Bake 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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