עוגת פאונד שוקולד מקסיקנית
Mexican Chocolate Pound Cake might be just the Mexican recipe you are searching for. This recipe serves 16. This recipe covers 19% of your daily requirements of vitamins and minerals. This dessert has 545 calories, 12g of protein, and 36g of fat per serving. A mixture of flour, salt, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 3 hours and 14 minutes.
הוראות
Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals. 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 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 (14-cup) tube pan.
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 wire rack, and let cool completely (about 1 hour and 30 minutes).
Sprinkle with powdered sugar, if desired.
Serve with Mexican Chocolate Sauce.
*2 (4-oz.) packages Mexican chocolate, chopped, may be substituted. Omit ground cinnamon.
Note: We tested with Nestle Abuelita Marqueta Mexican chocolate.