Buttermilk-Mexican Chocolate Pound Cake

Categories: Cake, Dessert

Ingredients

• 1 (8 ounce) package semi-sweet chocolate baking squares, chopped*
• 1 cup butter, softened
• 1 1/2 cups sugar
• 4 large eggs
• 1/2 cup chocolate syrup
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup buttermilk
• Garnish:
• powdered sugar

Directions

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.

3. Add eggs, 1 at a time, beating just until yellow disappears after each addition.

4. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.

5. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.

6. Beat at low speed just until blended after each addition.

7. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.

8. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean.

9. 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.

10. Garnish, if desired.

11. 2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed.

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