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Decadent German Chocolate Pound Cake

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Level: Intermediate

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Description

This recipe is unique in that you cover the warm cake in a tight cake-cover so that it will sweat until it is completely cool, producing a moist and velvety pound cake.

Ingredients

  • 4 ounces, weight German Sweet Chocolate Bar
  • 2 cups Sugar
  • 1 cup Shortening
  • 4 whole Eggs
  • 2 teaspoons Vanilla
  • 2 teaspoons Butter Flavoring
  • 1 cup Buttermilk
  • 3 cups Flour
  • ½ teaspoons Soda
  • 1 teaspoon Salt

Preparation

Preheat oven 300ºF.

In a medium microwave safe bowl, melt German chocolate in the microwave for 1-2 minutes at 30-second intervals, only until chocolate is melted; stir and set aside.

Using the paddle attachment in the bowl of an electric mixer, cream sugar and shortening. Add eggs, vanilla, butter flavoring, and buttermilk. Whisk together flour, soda, and salt. Add to creamed mixture and mix well. Then add the melted German chocolate and blend together well.

Pour batter in a 9 or 10-inch tube pan that has been well greased and dusted with flour. Bake for 1 1/2 hours or until a toothpick inserted in the center comes out clean. Remove cake from pan while still hot, place under a tight fitting cake-cover and leave covered until cold.

(Original recipe source: Adams Extract.)

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