Happy Sunday! :-)
I hope you have loved your weekend and are now well rested from our extra hour of sleep last night!
I made this cake for dinner one night last week with friends and then took the leftovers to school! Everyone loved it (except for Nate because he wanted me to add frosting:-)
The cinnamon adds an extra deliciousness to a regular chocolate pound cake! :-)
I hope you have a great week!
Makes 16 servings
1 (8 oz) package semisweet chocolate baking squares, chopped
1 cup butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/2 c chocolate syrup
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
Powdered sugar (optional)
1. Preheat oven to 325 degrees. 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.
2. Combine flour and next 3 ingredients; add to butter mixture alternate 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.
3. Bake at 325 degrees 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.