Chocolate Pound Cake

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp. salt
1/4 tsp. cream of tartar
1/2 tsp. baking soda
1 cup butter at room temperature
1/4 cup milk
1 tsp. vanilla
4 eggs
p pkg. (4 oz.) Baker's German Sweet Chocolate, melted and cooled
Sifted confectioners sugar
Chocolate Glaze (See below)
1/2 cup flaked coconut

Mix flour with sugar, salt, cream of tartar, and soda.  Cream butter to soften. 
 Aff flour
mixture, milk and vanilla.

Mix until all flour is moistened; then best 2 minutes at medium speed using an 
electrix mixer,
scraping bowl occasionally.  Add eggs and chocolate.  Beat 1 minute longer.  

Pour batter into 10-inch fluted or straight-sided tube pan which has been 
greased and floured. 
Bake at 325 degrees for 1 hour and 20 minutes or until cake tester inserted 
into center of cake
comes out clean.  Cool in pan 15 minutes.  Remove from pan and finish cooling 
in a wire rack.

Sprinkle lightly with confectioners sugar and top with Chocolate Glaze and 
coconut.  Coconut is
optional.  You can also use chopped pecans, or whatever you wish.

Chocolate Glaze:

Melt 3 squares Baker's semi-sweet chocolate and 1 tablespoon butter in a 
saucepan over very low
heat, stirring constantly until smooth.  Cool slightly; then drizzle from tip 
of teaspoon over top
of cake, letting glaze run down the sides of the cake.

From:  Baker's Chocolate

Here's your lists for recipe exchange:
http://groups.yahoo.com/group/1_Comfort_Foods/?yguid=1387798
http://groups.yahoo.com/group/1_Bakery_Madness/?yguid=1387798

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