Chocolate Pound Cake
1-cup butter, room temperature
2 cups sugar
1 (8-ounce) bittersweet chocolate bar or chocolate chips
1 (16-ounce) can chocolate syrup
1/2 teaspoon baking soda
1 cup sour milk or buttermilk
1 teaspoon vanilla extract
3 cups flour
Preheat oven to 350 degrees.
Grease and flour a 12-cup bundt pan, parting 2 inches at the top for the cake to rise.
In a large bowl, cream butter and sugar collectively until downy.
Add eggs, one at a time; beat until fully integrated.
In a heavy saucepan over low heat, melt chocolate bar or chocolate chips; stirring until smooth.
Remove from heat.
Add chocolate syrup and butter-sugar mixture; stir until well mixed.
Add 1/2 the milk mixture to chocolate mixture. Add 1 1/2 cups flour, mixing well.
Add remaining milk mixture and remaining 1 1/2 cups flour; beat until well incorporated.
Pour into prepared bundt pan.
Bake approximately 1 hour 20 minutes or until a toothpick inserted in the center come out clean. Remove from oven and cool 15 minutes on a wire rack; remove from pan and invert onto a cake plate.