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    You are in: Home / Recipes / Mexican Chocolate Pound Cake Recipe
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    Mexican Chocolate Pound Cake

    Mexican Chocolate Pound Cake. Photo by Wildflour

    1/8 Photos of Mexican Chocolate Pound Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Charmie777's Note:

    The addition of cocoa and cinnamon makes this a Mexican classic! You can make this into one 10-inch bundt, two 9x5 loaf cakes, or four 8x4 loaf cakes. NOTE: Don't overbake or this will be dry. Posted for 'Zaar World Tour II.

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    Ingredients:

    Yield:

    bundt pan

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350º.
    2. 2
      Generously grease and flour pans (see description above).
    3. 3
      Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl.
    4. 4
      Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy.
    5. 5
      Add eggs, one at a time, beating well and scraping down sides of bowl before each addition.
    6. 6
      Add half the flour mixture and beat well, then add the milk, coffee and vanilla.
    7. 7
      Scrape down sides and add remaining flour mixture. Beat well.
    8. 8
      Pour batter into prepared pan(s). Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 50-55 minutes for bundt pan, 45 minutes for 9x5, and 40 minutes for 8x4's. These times are not exact -- they may take up to 15 minutes longer!
    9. 9
      Cool for 20 minutes in pan, then invert on rack. Cool to room temperature.

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    Ratings & Reviews:

    • on June 26, 2007

      55

      Great pound cake with a hint of cinnamon. The consistency is something between a brownie and a cake. I cut the recipe in half and baked it in a loaf pan. Mine took 68 minutes at 350. I also made it lower-fat by cutting the butter in half and adding back the same amount of applesauce. The cake is so dense and rich that no one would guess it was lower in fat.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2010

      55

      This is a KEEPER!!! Cut the recipe in half, and used Smart Balance w/ EggBeaters to lower the fat and cholesterol. Also only used about 1 cup of sugars. Batter seemed thin, but it baked up nice and light. Perfect base for seasonal berries topped w/ lemon cream. YUMMY!! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2007

      55

      This is an incredible cake with complex flavors. I made two 9x5 loaves, and they took 48 minutes to bake at 350 degrees. When you first take a bite, the cinnamon comes through, warm and homey. Then, the rich chocolate and coffee flavors emerge. I served this with a scoop of butter pecan ice cream as part of my Cinco de Mayo menu. It's a snap to make with a mixer, and will become a welcome part of my dessert indulgences! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)

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    Nutritional Facts for Mexican Chocolate Pound Cake

    Serving Size: 1 (2179 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8024.0
     
    Calories from Fat 3752
    46%
    Total Fat 416.8 g
    641%
    Saturated Fat 252.5 g
    1262%
    Cholesterol 2104.3 mg
    701%
    Sodium 2572.5 mg
    107%
    Total Carbohydrate 1030.4 g
    343%
    Dietary Fiber 43.1 g
    172%
    Sugars 637.3 g
    2549%
    Protein 108.3 g
    216%

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