German Chocolate Pound Cake
2 cups sugar
1 cup softened butter
4 eggs
2 tsp vanilla
1 cup buttermilk
3 cups sifted all purpose flour [I use unbleached]
1/2 tsp soda
1 tsp salt
1 4-oz package German Sweet Chocolate bar
Begin melting the German Sweet Chocolate--I use
a very heavy cast iron pan over very low heat,
but a double boiler would probably be
preferrable.
Grease a 9 inch tupe pan or one of those wonderful
cast aluminum pans designed for pound cakes.
Cream butter and sugar together thoroughly.
Add eggs one at a time and continue to cream
thoroughly [hopefully, if you bake cakes, you
have an electric mixer].
Then add the vanilla and buttermilk.
Sift together the flour, soda, and salt and mix
in well.
Add the melted German Chocolate and mix thoroughly.
Bake @ 300 degrees for 1 1/2 hours.
Test with a toothpick.
If done, the toothpick will come out clean.
Place cake under a tight-fitting cake cover, while
still hot, and leave covered until cold.
I just inverted my cast aluminum pan onto a wooden
cutting board and left until it had cooled.
This can be frosted with a glaze, but it is actually
very tasty with a sprinkling of powdered sugar [just
for looks] because it is very tasty.
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