German Chocolate Pound Cake |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 4 |
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This is a great switch on dark chocolate once in awhile. You can use the glaze shown below, or just hit it with some powdered sugar. I think that the cinnamon is a welcome addition. Enjoy! I take my baking chocolate squares out of the box they come in and put them in zippered bags, but I think the name of the chocolate is German's Sweet Chocolate. Ingredients:
1 (4 ounce) package sweet baking chocolate |
1 cup butter or 1 cup margarine, softened |
1 3/4 cups sugar |
3 eggs |
1 egg yolk |
2 3/4 cups flour |
1/2 teaspoon baking soda |
1 teaspoon salt |
3/4 teaspoon cream of tartar |
1/4 teaspoon ground cinnamon |
3/4 cup milk |
1 teaspoon vanilla extract |
1 (4 ounce) package sweet baking chocolate |
1 tablespoon butter or 1 tablespoon margarine |
1 egg white |
1 cup sifted powdered sugar |
1 -2 tablespoon water |
Directions:
1. Grease and flour a 10-inch tube pan. Line bottom of pan with waxed paper. Set aside.
2. Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool.
3. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs and yolk, one at a time, beating well after each addition. Add chocolate, mixing well.
4. Combine flour and next 4 ingredients; add flour mixture to chocolate mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into pan. Bake at 350°F for 1 hour and 5 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan, and let cool on a wire rack. Pour sweet chocolate glaze over top of cake, if using.
5. For the glaze:.
6. Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool.
7. Beat egg white (at room temperature) at high speed of an electric mixer 1 minmute or until stiff peaks form. Gradually add powdered sugar, beating until stiff peaks form and sugar dissolves,(2 to 4 minutes).
8. Fold chocolate mixture into egg whites. Add water, stirring until smooth.
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