Mexican Chocolate Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 package(s) semisweet chocolate baking squares chopped |
1 cup(s) butter softened |
1 1/2 cup(s) granulated sugar |
4 whole(s) large eggs |
1/2 cup(s) chocolate syrup |
2 teaspoon(s) vanilla extract |
2 1/2 cup(s) all-purpose flour |
1 teaspoon(s) ground cinnamon |
1/4 teaspoon(s) baking soda |
1/8 teaspoon(s) salt |
1 cup(s) buttermilk |
powdered sugar, optional |
mexican chocolate sauce |
Directions:
1. - Preheat oven to 325F. Microwave chocolate baking squares in a microwave-safe bowl at high for 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15 second intervals. Beat butter at medium speed with a heavy-duty electric stand mixer for 2 minutes or until creamy. Gradually add granulated 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 syurp, and vanilla until smooth.
2. - Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan.
3. - Bake at 325F for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes). Sprinkle with powdered sugar. Serve with Mexican Chocolate Sauce.
4. *** 2 (4.4 ounce) packages Mexican Chocolate, chopped, may be substituted. Omit ground cinnamon.
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