Thursday, August 21, 2014

~ Buttermilk-Mexican Chocolate Pound Cake ~



Buttermilk-Mexican Chocolate Pound Cake Recipe
Recipe from Southern Living ~ years ago!

If you've had Mexican chocolate, you'll love this. Have you tried Mexican coffee? Divine!  


  •  1 (8-oz.) package semisweet chocolate baking squares, chopped * or  Nestl√© Abuelita Mexican Chocolate
  • 1 cup butter, softened 
  • 1 1/2 cups sugar
  • 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
  • Garnish: powdered sugar 
  1. 1. Microwave chocolate baking squares in a microwave-safe bowl on HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
  2. 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. 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. 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. 
I'll be happy to come over for a taste test if you'd like!  :)

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11 comments:

  1. Your cake looks rich and scrumptious. Thanks for sharing the recipe at Foodie Friday!

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  2. This is so funny because I just literally put a pan of dark chocolate brownies in the oven! (and pretty much the only reason I made them was because I wanted to lick the bowl) ;) Anyway, this recipe sounds so good! I've made a Mexican sheet cake before, but this sounds so good with the buttermilk. Yum! Where do you buy the Mexican coffee? Is there a certain brand you like? I'd love to try some. :)

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  3. This looks delicious! Thanks for sharing the recipe. I'm going to make this one!

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  4. Yummy yum yum! Cinnamon and chocolate is one of my favorite combinations! And buttermilk cakes are always good...love the texture of them. I love Lisa's comment. I like brownie batter better than brownies!

    Thank you for sharing! I'm making this one for sure!

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  5. Oh sigh... This post should come with a Warning.

    "Reading this will cause a 5 pound weight gain!" ,-))))

    Tessa~

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  6. What a treat pat. Mexican chocolate is so good. Those two flavors are great together. I bet it taste so good with a cup of coffee.....xo

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  7. I have never had mexican chocolate, sounds like I need to "fix" that.

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  8. I would like some of that cake with my coffee! Can I have a piece, please, please pretty please:) Enjoy your weekend dear friend, HUGS!

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  9. Hi Pat,
    We will really enjoy your cake with the Mexican Chocolate, yummy! Thanks so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend!
    Come Back Soon,
    Miz Helen

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  10. Oh my goodness, your cake sounds divine, Pat! Wouldn't it be wonderful after a Mexican meal? I'm thinking that even this morning for breakfast, I'd love a slice!!! xo

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It makes my Heart happy to hear from you! Thank you so much for taking the time to say hello. I want to respond to each comment, however, if you are a "no reply blogger" I can't. Would love to have an email address to contact you!