Chocolate Pound Cake

Preheat oven to 350 degrees. Cream together the sugar and butter in a large mixing bowl. Add eggs, one at a time, beating well after each addition. Add vanilla and melted chocolate; blend thoroughly. Sift together flour, baking soda and salt. Add dry ingredients alternately with buttermilk to creamed mixture. Pour batter into a lightly greased and floured 10-inch tube pan, or Bundt pan. Bake for 1 1/2 hours or until cake tests done. When cake is done, let stand in the pan for 10 minutes, then remove and cover loosely with foil until completely cool.

Kitchen Kimberley’s tips: I like to serve this during the holidays on a footed cake stand embellished with a sparkly bow made of wire-edged ribbon. Add a few tiny ornaments to dress it up even further, and let the tasting begin! If desired, dust cooled cake lightly with powdered sugar for a ‘snowy’ look.