I originally intended to make this last week to have as a blog post for the week of Cinco de Mayo but couldn't get my act together to have all of the ingredients in the house. Then I deliberated with myself, should I hold this recipe for next year or just go ahead and post it late. In the end, I decided to go ahead and make it because I've had my eye on this since I flagged this in the November edition of Southern Living and just couldn't wait anymore. Cinnamon and chocolate is a favorite flavor combination of mine and this big old pound cake looked delicious sitting on its stand in the picture in the magazine. it As you can probably see from my blog, I do love a good pound cake recipe! I'm glad I went ahead and made it because this cake was really good, the melted chocolate and chocolate syrup made it nice and moist and combined nicely with the little hint of cinnamon. It was a very mild taste of cinnamon so when I make this next time, I may increase the amount to 1 1/2 tsp instead of the 1 tsp. the recipe called for-- so just if you are a big cinnamon fan like I am you may want to do the same. I also think this would be good with some chocolate chips thrown in to add some crunch and because one can't ever have enough chocolate right?
I don't know about you but now that we are getting close to Memorial Day, I start scouting out good, easy recipes that I can make for summer barbecues and get-togethers. This recipe is going in the pile as a go-to, easy recipe for this summer. Its versatile, would be a nice ending to a Tex-Mex meal or a barbecue, and the cake could be dressed up with the addition of sliced strawberries and whipped cream or chocolate sauce (or all three).
Mexican Chocolate Pound Cake
1 (8-oz.) package semisweet chocolate baking squares, chopped
1 cup butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/2 cup chocolate syrup
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. baking soda
1/8 tsp. salt
1 cup buttermilk
Optional- add 1 cup of semi-sweet chocolate chips
powdered sugar, optional
Preheat oven to 325 degrees F. Microwave chocolate baking squares in a microwave-safe bowl at High for 1 minute and 15 seconds stirring every 15 seconds or until chocolate is melted and smooth. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated 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.
Combine flour, cinnamon, baking soda, and salt. Add to butter mixture alternatively with the buttermilk, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Add chocolate chips if desired. Pour batter into a greased and floured 14 cup tube pan.
Bake at 325 degrees F for 60-70 minutes or until a long wooden stick inserted in the center of the cake comes out clean. Cool in pan on a wire rack 10-15 minutes. Remove cake from pan onto wire rack and let cool completely (about 1 hour and 30 minutes). Sprinkle with powdered sugar if desired.
Adapted from Southern Living
This recipe is linked to Frugal Antics of a Harried Housewife's post, "Your Recipe, My Kitchen." Head on over and check out all of the other yummy recipes!