Germans Sweet Chocolate Pound Cake

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Germans Sweet Chocolate Pound Cake Recipe

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Germans Sweet Chocolate Pound Cake (VRP 90)

Ingredients

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

Instructions

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.