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Today is September 27, 2022

Mexican Chocolate Pound Cake

Breads & Desserts


1 (8-oz.) pkg. semi-sweet 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
Powdered sugar, optional


Preheat oven to 325 F. Microwave chocolate baking squares in a microwave-safe bowl at high for 1 minute and 15 seconds, stirring at 15-second intervals. Beat butter at medium speed until creamy. Gradually add granulated sugar, beating 5 to 7 minutes, or until light and fluffy. Add eggs 1 at a time. Stir in melted chocolate, chocolate syrup and vanilla until smooth. In a separate bowl, combine flour, cinnamon, baking soda and salt. 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. Bake for 1 hour and 10 minutes, or until a cake tester inserted in the cake comes out clean. Cool in pan 10 to 15 minutes; remove from pan. Sprinkle with powdered sugar, if desired, or ice with Mexican Chocolate Sauce.


From “Heavenly Delights,” Fords Creek Baptist Church, Poplarville

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