Saturday, November 13, 2010


When I no longer thrill to
the first snow of the season,
I'll know I am growing old.
Lady Bird Johnson

Today I may be bordering on insanity as I trudged around the dog park in a snowstorm with periods of white-out conditions all in the name of exercise. But it was comforting thought that a wonderful treat awaited my return home. Several times around the park seem to justify having a real small piece of Mexican Chocolate Pound Cake I had made for a dinner party tonight.
Note: I did make some modifications by using Mexican Chocolate instead of usual semisweet bars of baking chocolate. Check out the recipe.

Mexican Chocolate Pound Cake

Note: Mexican chocolate has a cinnamon flavor to it. I found in the Hispanic aisle of the grocery store a product called: Chocolate Ibarra. It is 12. 6 oz. box with individual wrapped circular chocolate each 2.1 oz inside. I substituted 4 of them for the cake recipe instead of using 1- 8 oz. package of semi sweet chocolate baking squares listed below in the recipe. Then I also eliminated the 1 tsp. cinnamon.


  • 1 (8 oz.) package semi sweet chocolate baking square, chopped
  • 1 stick butter and 1 stick margarine softened = 1 cup
  • 1 ¼ cup sugar
  • 4 large eggs
  • ½ cup chocolate syrup
  • 2 tsp. vanilla
  • 2-1/2 cups flour
  • 1 tsp. cinnamon
  • ½ tsp. baking soda
  • 1/8 tsp. salt
  • 1 cup buttermilk


  • Preheat oven 325
  • Grease well a tube pan
  • Microwave chopped chocolate about a minute- stir a few times till smooth
  • Beat butter and margarine until creamy-2 minutes
  • Add sugar gradually and beat about 4-5 minutes
  • Add eggs one at a time-beat into butter mixture
  • Stir in melted chocolate, chocolate syrup, vanilla and mix till smooth
  • In another bowl mix flour, cinnamon, baking soda and salt
  • Add flour mixture to butter mixture on low mixer speed alternately with buttermilk but beginning and ending with flour mixture.
  • Beat a low speed until all blended
  • Bake 325 about 55 minutes-check to make sure toothpick comes out clean from center
  • Cool in pan 10 minutes remove to serving plate
  • After cake is cooled frost with you favorite chocolate frosting and sprinkle with crushed almonds on top
  • Another option is slicing the pound cake and serve warm Mexican Chocolate Sauce over each piece sprinkled with crushed almonds

Mexican Chocolate Sauce

  • On low heat in a saucepan mix
  • 1- 6 oz. package of semisweet chocolate baking squares
  • 1 cup whipping cream
  • 2 tsp. brown sugar
  • ¼ tsp. cinnamon
  • ¼ tsp. almond extract
  • Pinch of salt
  • Cook all ingredients on low heat, whisking occasionally till mixture smooth
  • Remove from heat add 1 tsp. butter and ¼ cup Kahlua
  • Serve warm over the pound cake
Thought this quote was rather thought-provoking
Advice is like the snow-
the softer it falls,
the longer it dwells upon,
the deeper it sinks into the mind
Samuel Taylor Coleridge
English poet 1772-1834

1 comment:

  1. I so miss the Mexican chocolate my Abuela would send the family for Christmas! It was a tradition in my house growing up. As a kid, I couldn't appreciate it's slightly bitter taste, but as an adult, I LOOOOOVE melting it with a bit of sugar and milk into hot cocoa on the stove. I never thought to put it in a chocolate cake, though! Thanks for the great recipe!