So, as a Mexican girl who lives in Texas, I generally celebrate Cinco de Mayo, or as my younger sister has started calling it, Drink-o de Mayo. We usually celebrate by eating massive amounts of Mexican food and drinking cheap Mexican beer. Unfortunately this year Cinco de Mayo falls on a Thursday and I don’t really want to call into work tomorrow because of my gluttony today. So, this Cinco de Mayo I’ll just sit around, watch Community and Big Bang Theory and drink a little. If I really felt like doing something I would probably make a Mexican Chocolate Pound Cake.
I first found this recipe in a Southern Living magazine and the day after I found it I made the cake. Now, pound cake has always been one of my favorite deserts and this is a great version!
Here is the mouth-watering recipe:
2 (4.4-oz.) packages Mexican chocolate, chopped*
1 cup butter, softened
1 1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
Garnish: powdered sugar
1. Microwave chocolate in a microwave-safe bowl at HIGH 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 2 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° 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.
*1 (8-oz.) package semisweet chocolate baking squares, chopped, may be substituted for Mexican chocolate. Add 2 tsp ground cinnamon with flour, and proceed with recipe as directed. For testing purposes only, we used Nestlé Abuelita Mexican Chocolate.
I hope you enjoy this delicious cake as much as I did!
Happy Cinco de Mayo,