Chocolate Buttermilk Pound Cake – a delicious recipe with milk chocolate, chocolate syrup, butter, sugar, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine candy bars and syrup in top of double boiler.
2
Bring water to a boil.
3
Reduce heat to low; cook until chocolate melts. Stir occasionally; set aside and let cool.
4
Beat butter at medium speed for 2 minutes (until soft).
5
Gradually add sugar, beating at medium speed for 5 to 7 minutes.
6
Add eggs, one at a time, beating until yellow disappears.
7
Combine flour and baking soda; add to butter mixture, alternating with buttermilk.
8
Mix at low speed until blended after each ingredient.
9
Stir in candy bar mixture and vanilla.
10
Pour batter into greased and floured 10-inch tube pan.
11
Bake at 350u00b0 for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.
12
Cool in pan on wire rack for 10 to 15 minutes.
13
Remove from pan; cool completely on rack.
2720
kcal
Calories
148
g
Fat
314
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 (1.55 oz.) milk chocolate candy bars, 1/2 c. chocolate syrup, 1 c. butter, softened, 2 c. sugar, and more.
Yes, Chocolate Buttermilk Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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