German Chocolate Pound Cake - Sallye Recipe

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GERMAN CHOCOLATE POUND CAKE - sallye

sallye bates

By
@grandedame

This is an old recipe from my mother's treasure trove. It is a wonderfully simple and delicious cake. As you know, if you follow any of my recipes, my mother was a very traditional cook, so some of the directions are of the old school. I have modernized somewhat, but still like to use her instructions for the sake of authenticity. Feel free to upgrade to suit your methods of mixing and baking.


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Comments:

Serves:

Yield 16-18 slices

Prep:

20 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1 bar
(4 oz) baker's german chocolate
1 c
butter, softened
2 c
granulated sugar
4 large
eggs
2 tsp
pure vanilla extract
1 c
buttermilk
3 c
flour
1 tsp
baking soda
1 tsp
salt

Directions Step-By-Step

1
Sift flour, baking soda and salt together and set aside.

Grease and flour tube or bundt pan and set aside.

Preheat oven to 300º
2
Place chocolate in microwave safe bowl and heat for 10-15 seconds (just until partially melted). Set aside.
3
Place softened butter in large mixing bowl and beat at medium speed until fluffy.

Continue beating while you add the sugar gradually.
4
Add eggs one at a time while you continue beating.

Add the vanilla extract and mix well.
5
Continue beating as you add flour mixture and buttermilk gradually, beginning with flour and ending with flour.
6
WHEW - ARE YOUR ARMS GETTING TIRED YET? YOU'RE ALMOST DONE ♥♥♥
7
When flour and buttermilk have been well blended into butter mixture, turn beater down to low and gradually blend in chocolate.
8
Transfer 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.
9
Easy glaze:

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.
10
If you really want to be decadent, use my praline icing recipe....
FRESH APPLE CAKE WITH PRALINE ICING (sallye)
11
Another good icing for this cake is
CHOCOLATE MOCHA FROSTING (SALLYE)

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom