You Asked For It: German Chocolate Pound Cake

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.

Recipe request

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 youaskedforit@tampabay.rr.com. Include your name, city and phone number.

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German Chocolate Pound Cake

For the cake:

1 (4-ounce) bar German sweet chocolate

1 cup shortening

2 cups sugar

4 eggs

2 teaspoons vanilla

3 cups all-purpose flour, sifted

½ teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

For the frosting:

1 (4-ounce) bar German sweet chocolate

½ cup water

1 tablespoon shortening

1 (1-pound) box confectioners' sugar

Dash of salt

1 ½ teaspoons vanilla

To make the cake, partly melt chocolate in double boiler. Remove and stir rapidly until melted completely. Cool. Cream shortening and sugar together in large bowl. Add eggs, one at a time, and vanilla. Blend in cooled chocolate and set aside. In separate bowl, sift together flour, soda and salt. Add some of the flour mixture to the sugar mixture, alternating with buttermilk, until all are combined. When all ingredients are combined and smooth, pour into a well-greased and floured 9-inch tube pan. Bake at 300 degrees for about 1 ½ hours. Remove from pan while still hot. Cool cake before frosting.

To make the frosting, melt chocolate with water and shortening over low heat. In a separate mixing bowl, combine confectioners' sugar and salt. After chocolate mixture has melted, add to sugar mixture with vanilla. Blend until frosting has reached a spreading consistency.

Source: Sean Austin, St. Petersburg

You Asked For It: German Chocolate Pound Cake 06/09/09 [Last modified: Monday, November 7, 2011 5:41pm]

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