i had buttermilk leftover from the coffeecake and needed a snack for community group. myrecipes.com to the rescue! i found this recipe for buttermilk mexican chocolate pound cake and knew it would be a winner :).
i didn't have chocolate syrup so i added a 1/2 tsp of almond extract instead; i think the syrup makes this a little moister than it turned out to be, but it was still delicious!!
buttermilk mexican chocolate pound cake
1 8oz pkg semisweet baking chocolate, chopped
1 C butter, softened
1 1/2 C sugar
4 large eggs
1/2 C chocolate syrup
2 tsp vanilla extract
2 1/2 C flour
2 tsp cinnamon
1/4 tsp baking soda
1/8 tsp salt
1 C buttermilk
powdered sugar to garnish
preheat oven to 325. melt chocolate in microwave for 1 min on high, stirring every 20 seconds until smooth. (i melted mine on the stove because i could multitask better that way.)
beat butter at a medium speed with an electric mixer until creamy. gradually add sugar, beating until light and fluffy (5-7 minutes). add eggs, one at a time, and beat until the yellow disappears before adding the next. stir in melted chocolate, syrup, and vanilla until smooth.
combine flour, cinnamon, baking soda, & salt and add alternately to the butter mixture with the buttermilk. begin and end with flour mixture. beat at a low speed until just mixed after each addition. pour into greased 10" tube pan or bundt pan.
bake at 325 for 1 hour 10 minutes, or until toothpick comes out clean. cool in pan on wire rack 10 minutes, then on wire rack for at least an hour prior to serving. garnish with powdered sugar. scarf. :)
*grease your pans well; a good chunk of my cake stuck to the pan and made for an ugly presentation!
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