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Buttermilk-Mexican Chocolate Pound Cake




Source of Recipe


Southern Living 04/07






Recipe Introduction


Instead of using Mexican chocolate in this recipe, we developed the same flavor profile using more common ingredients - semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle.





List of Ingredients



• 1 (8-oz) pkg semisweet chocolate baking squres, chopped*
  
• 1 cup butter, softened
  
• 1 1/2 cups sugar
  
• 4 large eggs
  
• 1/2 cup chocolate syrup
  
• 2 tsp vanilla extract
  
• 2 1/2 cups all-purpose flour
  
• 2 tsp ground cinnamon
  
• 1/4 tsp baking soda
  
• 1/8 tsp salt
  
• 1 cup buttermilk
  
• Garnish: powdered sugar
  






Instructions



1. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
   
2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
   
3. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat a low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
   
4. Bake at 325 degrees for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes, or until completely cool. Garnish, if desired.
   






Final Comments


Makes 12 servings

*2 (4.4-oz) pkgs Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed.