Mexican Chocolate Pound Cake

1
Linda Griffith

By
@sothernladee

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
16
Prep:
10 Min
Cook:
1 Hr 10 Min

Ingredients

  • 1 pkg
    semi sweet 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, 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
    buttermilk
  • ·
    powdered sugar for dusting
  • ·
    toasted sliced almonds for garnish

How to Make Mexican Chocolate Pound Cake

Step-by-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.
  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.
  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

Printable Recipe Card

About Mexican Chocolate Pound Cake

Course/Dish: Cakes




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