Mexican Chocolate Pound Cake

from Southern Living Magazine | serves 16

1 (8 oz) pkg semisweet chocolate baking squares, chopped
1 cup butter, softened
1 ½ cup sugar
4 large eggs
½ cup chocolate syrup
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp ground cinnamon
¼ tsp baking soda
⅛ tsp salt
1 cup buttermilk
powdered sugar (optional)
Garnish - toasted sliced almonds

1. Preheat oven to 325. 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 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 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.

3. Bake at 325 for 1 hour and 10 minutes or until a long wooden pick inserted in a center of cake comes out clean. Cool in pan on 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. Garnish, if desired.