Buttermilk-mexican Chocolate Pound Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 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
• powdered sugar

Recipe

• 1 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.
• 2 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. add eggs, 1 at a time, beating just until yellow disappears after each addition. stir in melted chocolate, chocolate syrup, and vanilla until smooth.
• 3 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 or a 12-cup bundt pan.
• 4 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 a wire rack, and let cool 1 hour and 30 minutes or until completely cool. garnish, if desired.
• 5 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.