MEXICAN CHOCOLATE POUND CAKE
1 (8 oz) package semisweet chocolate baking squares, chopped or
2 (4.4 oz) packages Mexican chocolate, chopped (omit ground cinnamon)
1 cup butter, softened
1 ½ cups granulated sugar
4 large eggs
½ cup chocolate syrup
2 teaspoons vanilla extract
2 ½ cups all purpose flour
1 teaspoon ground cinnamon
¼ teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
Powdered sugar (optional)
Garnish: tasted sliced almonds
1. Preheat oven to 325. Microwave chocolate baking squares in a microwave safe bowl at HIGH 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 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 syrup, and vanilla 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 belended after each addition. Pour batter into a greased and
floured 10 in ch tube pan.
3. Bake at 325 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 wire rack, and let cool completely (about 1 hour and
30 minutes). Sprinkle with powdered sugar, if desired. Garnish, if desired.