Germans Sweet Chocolate Pound Cake
Germans Sweet Chocolate Pound Cake Recipe Card
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Germans Sweet Chocolate Pound Cake Recipe
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- 1 bar (4 oz.) Baker's German's* Sweet Chocolate
- 2¾ cups sifted Swans Down Cake Flour
- 1¾ cups sugar
- 1 teaspoon salt
- ¾ teaspoon cream of tartar
- ½ teaspoon soda
- ¼ teaspoon cinnamon
- 1 cup butter or margarine (room temperature)
- ¾ cup milk
- 1 teaspoon vanilla
- 3 whole eggs
- 1 egg yolk
- Grease and flour tube and sides of 10-inch tube pan; line bottom with wax paper.
- Melt chocolate over hot water; cool.
- Sift dry ingredients.
- Stir button to soften.
- Add dry ingredients, milk, and vanilla; mix to dampen flour.
- Beat 2 minutes at medium speed of mixer or 300 vigorous strokes by hand.
- Add eggs, yolk, and chocolate.
- Beat 1 minute longer.
- Baking. Bake in moderate oven to (350°F.) about 1 hour and 5 minutes, or until cake tester comes out clean.
- Cool in pan 15 minutes before removing.
- Top with Glaze, if desired. Store covered.
Sweet Chocolate Glaze
- Melt 1 bar Baker's German's Sweet Chocolate with 1 tablespoon butter. Cool.
- Beat 1 egg white until foamy. Gradually add 1 cup confectioners' sugar, beating after each addition until smooth.
- Mix in chocolate.
- Add 2 to 3 teaspoons water gradually until of desired consistency.