GERMAN CHOCOLATE POUND CAKE - sallye
Featured Pinch Tips Video
- 1 bar
- (4 oz) baker's german chocolate
- 1 c
- butter, softened
- 2 c
- granulated sugar
- 4 large
- 2 tsp
- pure vanilla extract
- 1 c
- 3 c
- 1 tsp
- baking soda
- 1 tsp
1Sift flour, baking soda and salt together and set aside.
Grease and flour tube or bundt pan and set aside.
Preheat oven to 300º
2Place chocolate in microwave safe bowl and heat for 10-15 seconds (just until partially melted). Set aside.
3Place softened butter in large mixing bowl and beat at medium speed until fluffy.
Continue beating while you add the sugar gradually.
4Add eggs one at a time while you continue beating.
Add the vanilla extract and mix well.
5Continue beating as you add flour mixture and buttermilk gradually, beginning with flour and ending with flour.
6WHEW - ARE YOUR ARMS GETTING TIRED YET? YOU'RE ALMOST DONE ♥♥♥
7When flour and buttermilk have been well blended into butter mixture, turn beater down to low and gradually blend in chocolate.
8Transfer to pan and bake at 300º for about 1-1/2 hours (until toothpick stuck in densest part of cake comes out clean).
Let rest in pan for about 5 minutes, then turn out onto serving dish.
#1 Option - want to coat with a glaze, an easy one follows.
#2 Option - if you want to serve "as is" with just ice cream, cover and let it cool completely before cutting.
1/4 cup lemon or orange juice
1-1/2 cup sugar
Place in saucepan and heat over low temperature just until sugar is dissolved and mixture is well blended.
Pour over warm cake.
10If you really want to be decadent, use my praline icing recipe....
FRESH APPLE CAKE WITH PRALINE ICING (sallye)
11Another good icing for this cake is
CHOCOLATE MOCHA FROSTING (SALLYE)