Chocolate Pound Cake
  • 1-cup butter, room temperature
  • 2 cups sugar
  • 4 eggs
  • 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
  1. Preheat oven to 350 degrees.
  2. Grease and flour a 12-cup bundt pan, parting 2 inches at the top for the cake to rise.
  3. In a large bowl, cream butter and sugar collectively until downy.
  4. Add eggs, one at a time; beat until fully integrated.
  5. In a heavy saucepan over low heat, melt chocolate bar or chocolate chips; stirring until smooth.
  6. Remove from heat.
  7. Add chocolate syrup and butter-sugar mixture; stir until well mixed.
  8. Add 1/2 the milk mixture to chocolate mixture. Add 1 1/2 cups flour, mixing well.
  9. Add remaining milk mixture and remaining 1 1/2 cups flour; beat until well incorporated.
  10. Pour into prepared bundt pan.
  11. 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.