Buttermilk-Mexican Chocolate Pound Cake
(from saymyname’s recipe box)
Source: Southern Living
Serves 12 peopleIngredients
- 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
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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.
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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.
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Add eggs, 1 at a time, beating just until yellow disappears after each addition.
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Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
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Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
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Beat at low speed just until blended after each addition.
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Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
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Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean.
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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.
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Garnish, if desired.
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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.