Sunday, September 18, 2011

Mexican Chocolate Pound Cake

by Southern Living
1 8 oz. pkg. semisweet chocolate baking squares
1 cup butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/2 cup chocolate syrup
2 tsps. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
Powdered sugar (optional)
Garnish toasted sliced almonds (optional)

Yield:  Make 16 servings
Preheat oven to 325 degrees F.

Butter a tube or bundt pan (do not use baking spray)

Powder with flour

Roughly chop chocolate squares

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 an fluffy.

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

Stir in melted chocolate

Take the 1/2 cup of chocolate syrup

and add to batter

Here's the Vanilla I used.  I did not go out and buy it but my daughter brought from work from another co-worker who didn't have any use for it.  It does have a slightly different taste, not too noticeable, I think it might have some cinnamon in it(??)  Anyways, add the VAINILLA to the batter and keep mixing until it's all smooth.

Mix the flour, cinnamon, baking soda and the salt.  Add to batter mixture

alternating with the buttermilk, mix on low until completely blended.

You can stop here and just "lick the spoon" but to be fair to the rest of the family, please continue....

Pour batter into prepared pan.  Fill 3/4 full.  (If you have enough leftover like I did, add some to a prepared loaf pan and bake it for 45 minutes or until a toothpick come out clean)

Bake for 1 hour and 10 minutes.

Once out of the oven, let cool for 15 minutes.  Remove from pan and cool for another 1 hour.  (I couldn't wait so I let it cool for around 15 minutes).  Sprinkle with powdered sugar.

Now enjoy yourself a piece.

As soon as I saw this recipe I knew that I had to make it, Hispanic Month or not.  I was curious how it tasted.  I was thrilled to see how much chocolate this recipe contained as I am a chocolate lover.  My son asked what made it a Mexican pound cake, "cinnamon"?  As a matter of fact, "yes".  I'm not sure why, but cinnamon is a popular spice in our culture.  I just remember it being a main staple in our home growing up.  My favorite is putting cinnamon in my hot cocoa, I can't have my hot cocoa without it.   Hot cocoa and a slice of this pound cake sound good about now.  See ya guys later, have a great week!!
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  1. it looks wonderful, i adore all things chocolate~

  2. This looks divine! Decedant!!!!!! This is one I am sure to make. We are big chocolate lovers!
    Great pictures, this is a very well done tutorial!
    YUMMY! Thanks for sharing all this deliciousness at ON THE MENU MONDAY!

  3. Yum! I'm going to remember this for supper club. My friends would love it!

  4. This looks like a wonderful Pound Cake with lots of flavor! Thanks for sharing and have a great day!
    Miz Helen

  5. This is a beautiful cake and looks so chocolaty tasty!

  6. Oh gawsh this looks so decandent and delicious. I love all the step by step photos. The cake batter looks like frosting; so yummy.


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