Mexican Chocolate Pound Cake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 ounces - Semisweet Chocolate Baking Squares, chopped
  • 1 cups - Butter, softened
  • 1 1/2 cups - Granulated Sugar
  • 4 - Large Eggs
  • 1/2 cups - Chocolate Syrup
  • 2 teaspoons - Vanilla Extract
  • 2 1/2 cups - All Purpose Flour
  • 1 teaspoons - Ground Cinnamon
  • 1/4 teaspoons - Baking Soda
  • 1/8 teaspoons - Salt
  • 1 cups - Buttermilk
  • - Powdered Sugar, optional
  • - Toasted sliced almonds, garnish
  • Directions:

    1. Preheat oven to 325°. 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 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 until smooth.

    2. Combine flour, cinnamon, baking soda and salt; 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 (14-cup) 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.

    Category:  Cakes

    Cuisine:  Mexican

    Cook Time: 1 hour(s) 10 min


    Southern Living

    Posted By:


    Posted On:

    May 7, 2020

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