I made this tonight and it was delicious! My husband, who is not really a sweets guy, ate 3 pieces! Velvety texture and not too sweet. I passed on the sauce and just dusted with powdered sugar. I dug out the bundt pan for this one and will definitely be making it again.
Mexican Chocolate Pound Cake
sealystar Posted: 11/29/10
boulderbelle Posted: 11/06/10
Wonderful texture and taste, even at 5400' elevation, with no changes. Beautiful presentation for dinner party dessert.
Mamameeah Posted: 12/26/10
This Pound Cake is fabulous. I love the texture! I love the chocolate saturation! I will make it again and again, I'm sure.
InTheKitch Posted: 01/15/11
This is wonderful! I used the Nestle Abuelita Marqueta Mexican Chocolate AND omitted the cinnamon. We had no chocolate syrup to add and it was still moist. I cooked it for an hour and then turned off the oven and let it sit for just 5 minutes more. Its flavor is rich and it bakes very nicely. Simple and tasty!
sjdarji Posted: 12/18/11
Obviously, I did something wrong, since this was both weird tasting and dry. I don't think I'll be making it again.
missbird Posted: 01/23/12
While the Mexican chocolate is difficult to melt, it was a great recipe. We used chocolate syrup over the top or whipped cream to finish it off..great texture and flavor..
Emilia98 Posted: 10/11/13
LOVE this recipe! I only had 1 stick of unsalted butter and 1 stick of salter butter so I just omitted the salt. I baked it for 1 hour at 325 and another 10 minutes at 350 and it was perfect!! Came right out of the bundt pan and tastes so good. I tried to make the sauce that goes with it but failed miserably; however, the cake does not need it! It is so moist and sweet on its own! I will make this in the future.