Mexican Chocolate Pound Cake

• 1 cup semi sweet chocolate chips or 8oz of chocolate baking squares
• 1 cup unsalted butter softened, read post for more info on what you shouldn't do
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup hot fudge sauce easy, + coconut + sea salt, see recipe below
• 2 teaspoons vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup buttermilk
• 3/4 yogurt
• hot fudge sauce
• coconut
• sea salt
• 1 cup coconut milk
• 1/3 cup cocoa powder
• 5 tablespoons sugar
• 1/4 teaspoon vanilla extract
• 1 pinch sea salt
• powdered sugar
• cinnamon sugar
• chocolate drizzle melted
• hot fudge sauce
• coconut
• sea salt

1. Preheat oven to 325u0b0.
2. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy.
3. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy.
4. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
5. Microwave chocolate chips or baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals.
6. Make the easy hot fudge sauce + coconut + sea salt.
7. Combine all of the ingredients in a medium bowl.
8. Heat over a double boiler, whisking constantly.
9. Heat until the cocoa powder has dissolved and the mixture is smooth. (2 min)
10. Let it cool on the countertop.
11. Stir in melted chocolate, easy hot fudge sauce + coconut + sea salt, and vanilla until smooth.
12. Combine flour, cinnamon, baking soda and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
13. Beat at low speed just until blended after each addition.
14. Pour batter into a greased and floured 10-inch (14-cup) tube pan.
15. Bake at 325u0b0 for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Checked it every five minutes after one hour has elapsed.
16. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes).
17. Sprinkle with powdered sugar, if desired, or garnish with any of the other suggestions.

semi sweet chocolate chips, unsalted butter, sugar, eggs, coconut , vanilla, flour, ground cinnamon, baking soda, salt, buttermilk, yogurt, sauce, coconut, salt, coconut milk, cocoa powder, sugar, vanilla, salt, powdered sugar, cinnamon sugar, chocolate drizzle, sauce, coconut, salt

Taken from www.yummly.com/recipe/Mexican-Chocolate-Pound-Cake-1664976 (may not work)