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Buttermilk-Mexican Chocolate Pound Cake

Source of Recipe

net


List of Ingredients

Buttermilk-Mexican Chocolate Pound Cake


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

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.

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.

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.

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.



Recipe