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Ingredients
| shortening - vegetable: 1 cup |
| granulated sugar: 2 cups |
| eggs: 4 |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 1/2 tsp |
| salt: 1 tsp |
| buttermilk: 1 cup |
| unsweetened baking chocolate squares: 4 oz (melted) |
| sweetened baking chocolate squares: 2 squares |
| salted butter: 2 Tbl |
| powdered sugar (unsifted): 1 cup |
| water: 3 Tbl |
German Chocolate Pound Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
90 min -
Servings
16 serving(s)
Tags
- Preheat oven to 300 degrees.
- Grease and flour a 10-inch tube pan or bundt pan.
- Cream shortening at medium speed of mixer.
- Gradually add sugar until well mixed.
- Add eggs one at a time, beating well after each egg.
- Blend in vanilla extract.
- Combine flour, baking soda and salt.
- Add alternately with buttermilk to the creamed mixture.
- Continue mixing well.
- Mix in the melted chocolate last.
- Pour batter into prepared pan and bake for about 90 minutes or until cake tests done.
- Cool cake in pan on rack for about ten minutes, then turn out and let cake cool completely.
- You may sprinkle with confectioners sugar or top with chocolate glaze.
- For glaze, microwave chocolate and butter together, in a medium sized bowl, until melted.
- Mix in confectioners sugar and just enough water to make a smooth glaze.
- Pour glaze over cake and let trickle down the sides.