Mexican Chocolate Buttermilk Pound Cake
Ingredients:
1 (8-oz.) package semisweet chocolate baking squares, chopped
1 cup butter, softened at room temperature
1 and 1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 and 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup Diary Maid Dairy Buttermilk
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