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German Chocolate Pound Cake

 

 

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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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