Mexican Chocolate Pound Cake

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.

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

This Pound Cake is fabulous. I love the texture! I love the chocolate saturation! I will make it again and again, I'm sure.

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!

Obviously, I did something wrong, since this was both weird tasting and dry. I don't think I'll be making it again.

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..