German Chocolate Pound Cake

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

1 C butter or margarine (or half & half)
2 C sugar
4 eggs
2 TSP vanilla
4 OZ german sweet chocolate (1 bar)
2½ C cake four
1 C buttermilk
½ TSP baking soda
1 TSP salt

Temperature: 325

Partially melt chocolate over boiling water or in the microwave while stirring to complete melting. Allow to cool. Cream the butter and sugar. Add the eggs 1 at a time. Add the cooled chocolate and vanilla. Mix the dry ingredients and add to the creamed mix in 3 parts, alternating with buttermilk. Pour into greased & floured or parchment lined bottom tube or bunt pan. Bake for 75 minutes and allow to cool in the pan for 15 minutes before turning out to a rack. Frost with a german chocolate glaze. Can be decorated with pecan halves or you can sprinkle chopped nuts on top.

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