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    Chocolate Pound Cake

    1 cup butter, room temperature
    2 cups sugar
    4 eggs
    1 (8-ounce) semi-sweet chocolate bar or chocolate chips
    1 (16-ounce) can chocolate syrup
    1/2 teaspoon baking soda
    1 cup sour milk or buttermilk
    1 teaspoon vanilla extract
    3 cups flour

    Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan, leaving 2 inches at the top for the cake to rise.

    In a large bowl, cream butter and sugar together until fluffy. Add eggs, one at a time; beat until fully incorporated.

    In a heavy saucepan over low heat, melt chocolate bar or chocolate chips; stirring until smooth. Remove from heat. Add chocolate syrup and butter-sugar mixture; stir until well mixed.

    Add 1/2 the milk mixture to chocolate mixture. Add 1 1/2 cups flour, mixing well. Add remaining milk mixture and remaining 1 1/2 cups flour; beat until well incorporated. Pour into prepared bundt pan. Bake approximately 1 hour 20 minutes or until a toothpick inserted in the center come out clean. Remove from oven and cool 15 minutes on a wire rack; remove from pan and invert onto a cake plate.


 

 

 


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