They are delicious made with them, and I use them, but my favorite recipe is my Mother's.
Her recipe is one that was popular in the '70s and made with Baker's German sweet Chocolate.
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.
Happy Valentine's Day ~ This Decadent German Chocolate Pound Cake will surely please your sweetheart on this most romantic and indulgence of days!
German Chocolate Pound Cake
Original Recipe Source: Adams Extract
Ingredients:
- 2 cups sugar
- 1 cup shortening
- 4 eggs
- 2 teaspoons vanilla
- 2 teaspoons butter flavoring
- 1 cup buttermilk
- 3 cups flour
- 1/2 teaspoon soda
- 1 teaspoon salt
- 1 (4 ounce) package of German sweet Chocolate
Directions:
Preheat oven to 300 degrees F. In a medium microwave safe bowl, melt German Chocolate in the microwave for 1-2 minutes at 30 SECOND intervals only until the 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 creamy mixture and mix well. Then add melted German Chocolate and blend together well.
Pour batter into a 9 or 10-inch tube pan that has been well greased and dusted with flour. Bake for 1 1/2 hours or until the toothpick inserted in the center comes out clean.
Remove the cake from the pan while still hot, place it under a tight-fitting cake cover, and leave it covered until cold.
Preheat oven to 300 degrees F. In a medium microwave safe bowl, melt German Chocolate in the microwave for 1-2 minutes at 30 SECOND intervals only until the 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 creamy mixture and mix well. Then add melted German Chocolate and blend together well.
Pour batter into a 9 or 10-inch tube pan that has been well greased and dusted with flour. Bake for 1 1/2 hours or until the toothpick inserted in the center comes out clean.
Remove the cake from the pan while still hot, place it under a tight-fitting cake cover, and leave it covered until cold.
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