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La Belle Cuisine
German Chocolate Pound Cake
4 ounces German sweet chocolate
2 cups sugar
1 cup butter, at room temperature
4 eggs, at room temperature
1 cup buttermilk
3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
Glaze:
4 ounces German sweet chocolate
1 tablespoon butter
1/4 cup crème de cacao
1 cup confectioner's sugar
dash salt
1/2 teaspoon vanilla extract
Partially melt chocolate over hot water. Remove and stir rapidly until
melted. Cool.
Cream butter and sugar until light and fluffy. Add eggs one at a time,
beating for 1 minute after each addition. Sift together flour, soda and
salt. Add to
mixture alternately with buttermilk (about 1/3 of each at
a time) until well mixed. Blend
in the chocolate and flavorings. Pour
into a well-greased, floured 9- or 10-inch tube pan.
Bake at 300
degrees F. about 1 1/2 hours. Remove from the pan while still hot
and place under
tightly fitting cover until thoroughly cooled. Tastes
great with or without glaze.
To make the glaze, melt chocolate and butter in a medium bowl
over
hot water, stirring. Stir in liqueur. Mix in sifted confectioner's sugar,
salt and
vanilla. For thinner glaze, add a small amount of hot water.
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