Serves: 14
Total Calories: 408
Melt chocolate in a saucepan over low heat; remove from heat and set aside. Beat together butter and sugar in a mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate and vanilla; set aside. Mix together buttermilk and water; set aside. Combine flour, salt and baking soda; add to chocolate mixture alternately with buttermilk mixture. Fold in nuts; pour into a greased and floured 10" tube pan. Bake at 325 degrees for 1-1/2 hours, or until a toothpick inserted near the center tests clean. Cool for 10 minutes; remove from pan to wire rack. Sprinkle with powdered sugar.
Tip: Brighten someone's day with a homemade cupcake tucked in their lunchbox! To pack the cupcake with no sticky mess, use a turkey baster to squirt the frosting down into the center of the cupcake.
This Chocolate Pound Cake recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
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