mexican pound cake
(1 RATING)
Best ever chocolate pound cake with just a hint of cinnamon.
No Image
prep time
10 Min
cook time
1 Hr 10 Min
method
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yield
16 serving(s)
Ingredients
- 1 package (8-0z) semisweet 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 extract
- 1/4 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup buttermilk
How To Make mexican pound cake
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Step 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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Step 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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Step 3Stir in melted chocolate, chocolate syrup and vanilla.
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Step 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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Step 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.
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