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Ingredients

4 eggs 1 cup butter, softened 2 cups white sugar 1 cup semisweet chocolate chips ½ cup hot water 1 cup buttermilk 1 teaspoon vanilla extract 2 ½ cups all-purpose flour 1 teaspoon baking soda ¼ teaspoon salt

Nutrition Info

393.9 calories carbohydrate: 54.2 g cholesterol: 88.7 mg fat: 18.5 g fiber: 1.3 g protein: 5.3 g saturatedFat: 11 g servingSize: - sodium: 265.2 mg sugar: 36.1 g transFat: : - unsaturatedFat: : -

Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.
In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.

1 - 9 or 10 inch tube pan

The chocolate cake you'll get from this pound cake recipe with buttermilk and chocolate is dense, dark, and delicious.