When I was a child in the early 1970s, my mother used to make German chocolate pound cake with a chocolate icing. The recipe was on the Baker's German chocolate package for years. If any of your readers have the recipe, I would be most appreciative. It is just a delicious cake.
Karen Marshall, St. Petersburg
Betty Marcus of New Port Richey and Sean Austin of St. Petersburg sent us this recipe for German chocolate pound cake. There is one difference between the recipes: One uses an imitation butter flavoring, the other does not. The recipe below is from Sean, who found it on cooks.com. I do recommend using a double boiler to melt the chocolate. It is an easy cake to prepare and very rich. For the frosting, I added ¼ cup water while beating to make it a spreading consistency. The recipe below reflects this addition. This cake took every bit of 1 ½ hours to bake. (I try hard not to overbake so I began testing this at 1 hour and then again every 10 minutes.) Do not cool in the pan; remove it while it's hot. For the greasing and flouring I used a baking cooking spray with great success.
Linda Bittaker of Clearwater is looking for recipes that use buttermilk. She says she often buys buttermilk for one recipe, then ends up throwing the rest of the carton away. Today's recipe uses buttermilk, so that's a start, but we're asking you to send in your favorite recipes that use buttermilk as well.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail email@example.com. Include your name, city and phone number.