Mexican Pound Cake

Mexican Pound Cake Recipe

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Barbara Rodgers


Best ever chocolate pound cake with just a hint of cinnamon.


★★★★★ 1 vote

10 Min
1 Hr 10 Min


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  • 1 pkg
    (8-0z) semisweet 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 extract
  • 1/4 tsp
    baking soda
  • 2 1/2 c
    all-purpose flour
  • 1 tsp
    ground cinnamon
  • 1/8 tsp
  • 1 c

How to Make Mexican Pound Cake


  1. Preheat oven to 325 degrees. Microwave chocolate baking squares at HIGH 1 minute and 15 seconds stirring at 15-second intervals.
  2. Beat butter 2 minutes. Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at a time beating just until yellow disappears.
  3. Stir in melted chocolate, chocolate syrup and vanilla.
  4. Combine 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.
  5. Bake 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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About Mexican Pound Cake

Course/Dish: Cakes, Chocolate
Regional Style: Mexican

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