Desserts:
German
Chocolate Pound Cake
from
Atlanta
Cooknotes
INGREDIENTS:
For
Cake:
4
ounces Baker's German Sweet Chocolate
2-3/4
cups sifted cake flour
1-3/4
cups sugar
1
teaspoon salt
3/4
teaspoon cream of tartar
1/2
teaspoon baking soda
1/4
teaspoon cinnamon
1
cup softened butter
3/4
cup milk
1
teaspoon vanilla extract
3
eggs
1
egg yolk
For
Chocolate Glaze:
4
ounces Baker's German Sweet Chocolate
1
tablespoon butter
1/4
cup water
1
cup confectioners' sugar, sifted
1/8
teaspoon salt
1/2
teaspoon vanilla extract
TO
PREPARE:
Preheat
oven to 350 degrees. Melt chocolate in double boiler. Cool.
Sift dry ingredients. Cream softened butter. Add dry ingredients,
milk, and vanilla extract, mixing only to combine. Beat two minutes
at medium speed with an electric mixer. Add eggs, egg yolk, and chocolate.
Beat one minute longer. Pour batter into a greased and floured 10-inch
tube pan which has been lined with waxed paper. Bake about 65 minutes.
Cool in pan for 15 minutes. Turn out of pan, remove waxed paper,
and cool completely. Frost with chocolate glaze.
To
make glaze, melt chocolate, butter, and water in a double boiler over low
heat. Combine confectioner's sugar and salt. Gradually stir
in chocolate mixture and vanilla extract, blending well. Pour over
cooled cake.
SERVES
8 to 10
Copyright 1982 The Junior
League of Atlanta, Inc. All rights reserved.
Visit The
Junior League of Atlanta web site to purchase copies of Atlanta
Cooknotes and other fine cookbooks, or call (404) 233-4767.
The Junior League of Atlanta,
Inc. is an organization of women committed to promoting voluntarism, developing
the potential of women and to improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. All proceeds from League fundraising
efforts, including from the sale of Atlanta
Cooknotes, are returned to the community.
|
