Buttermilk-Mexican Chocolate Pound Cake

Now this is a cake that I have made often for Church functions and parties. We really love the taste.

2 (4.4-oz.) Nestle Abuelita Mexican chocolate, chopped
1 cup butter, softened
1-1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 tsp. pure vanilla extract
2-1/2 cups all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
1 cup buttermilk

Preheat the oven to 325*F.

Melt chocolate in a double boiler stirring frequently until it is smooth and melted. Beat butter at medium speed with an elec.mixer until creamy. Gradually add sugar, beating 5 to 7 minutes until light and fluffy. Add eggs 1 at a time, beating just until the yolk disappears after each addition. Stir in melted chocolate, chocolate syrup and vanilla until smooth. combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat low speed just until blended after each addition. Pour batter into a greased and floured 12 cup Bunt pan. Bake for 1 hour and 10 minutes or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 1- to 15 minutes; remove from the pan to a wire rack and cool 1 hour and 30 minutes or until completely cooled. Garnish with powdered sugar.