Buttermilk-Mexican Chocolate Pound Cake

Recipe From: Southern Living Magazine
Makes: 1 Bundt cake

• 8 ounces semisweet chocolate baking squares, chopped
• 1 cup butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 1/2 cup chocolate syrup
• 2 tsp. vanilla extract
• 2 1/2 cups unbleached all-purpose flour
• 2 tsps. ground cinnamon
• 1/4 tsp. baking powder
• 1/8 tsp. baking soda
• 1 cup buttermilk
• powdered sugar

1. Microwave chocolate baking squares in a microwave-safe bowl at HIGH for 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
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. 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. Bake at 325 degrees for 1 hour and 10 minutes or until a toothpick 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 with powdered sugar is desired.

NOTE:
8.8 ounces of Mexican chocolate can be substituted for semisweet chocolate baking squares. Omit ground cinnamon and proceed with recipe as directed.