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!  :)



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

  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. :)

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

  4. Yummy yum yum! Cinnamon and chocolate is one of my favorite combinations! And buttermilk cakes are always 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!

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

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


  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

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

  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!

  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

  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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