(8-0z) semisweet chocolate baking squares, chopped
How to Make Mexican Pound Cake
1Preheat oven to 325 degrees. Microwave chocolate baking squares at HIGH 1 minute and 15 seconds stirring at 15-second intervals.
2Beat butter 2 minutes. Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at a time beating just until yellow disappears.
3Stir in melted chocolate, chocolate syrup and vanilla.
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.
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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