Mexican Chocolate Pound Cake

Ingredients

• 1 package(s) semisweet chocolate baking squares chopped
• 1 cup(s) butter softened
• 1 1/2 cup(s) granulated sugar
• 4 whole(s) large eggs
• 1/2 cup(s) chocolate syrup
• 2 teaspoon(s) vanilla extract
• 2 1/2 cup(s) all-purpose flour
• 1 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) baking soda
• 1/8 teaspoon(s) salt
• 1 cup(s) buttermilk
• powdered sugar, optional
• Mexican Chocolate Sauce

Preparation

1. 1 - Preheat oven to 325F. 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 for 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 syurp, and vanilla until smooth.


2. 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 blended after each addition. Pour batter into a greased and floured 10-inch tube pan.


3. 3 - Bake at 325F for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on 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. Serve with Mexican Chocolate Sauce.


4. *** 2 (4.4 ounce) packages Mexican Chocolate, chopped, may be substituted. Omit ground cinnamon.