Mexican Chocolate Pound Cake

  • sealystar Posted: 11/29/10
    Worthy of a Special Occasion

    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.

  • boulderbelle Posted: 11/06/10
    Worthy of a Special Occasion

    Wonderful texture and taste, even at 5400' elevation, with no changes. Beautiful presentation for dinner party dessert.

  • Mamameeah Posted: 12/26/10
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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..

  • BarbaraO Posted: 12/26/13
    Worthy of a Special Occasion

    This cake is delicious but very difficult to remove from pan. I followed all directions explicitly. After setting out to cool in pan, the cake stuck to the pan and pulled away leaving very rough sides when turning out of pan. Turning out onto rack was an added problem. The rack lines indented the top of the cake making it look terrible for presentation. It also fell about 1 to 1 and 1/2 inches. Tasted wonderful but could be named the ugly cake. HELP!! I have tried it several times with same results.

  • Emilia98 Posted: 10/11/13
    Worthy of a Special Occasion

    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.

  • Heavenlyb Posted: 05/13/14
    Worthy of a Special Occasion

    I was very disappointed with this recipe. I followed it to the letter and did not overcook the cake. It turned ou dense, thick, and dry. My family had to constantly drink water to help tolerate eating it.

  • KPoteat Posted: 07/10/14
    Worthy of a Special Occasion

    I've made this cake many, many times though I've never made the sauce. The pound cake is perfect without it. Not too sweet, just the right amount of chocolate. My kids love it! I use semi-sweet morsels and cinnamon instead of mexican chocolate. I use a non-stick bundt pan, let it cool about 10 minutes then turn it out onto a wire rack. With one good whack it pops right out. I serve it sprinkled with powdered sugar pan side up...looks pretty. Love the texture and density of this pound cake.

advertisement

More From Southern Living