German Chocolate Pound Cake
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INGREDIENTS 1 (4-ounce) package sweet baking chocolate
1 cup butter, softened
1-3/4 cups sugar
3 eggs
1 egg yolk
2-3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cream of tartar
1/4 teaspoon ground cinnamon
3/4 cup milk
1 teaspoon vanilla extract
Sweet Chocolate Glaze (recipe follows)Grease and flour a 10-inch tube pan. Line bottom of pan with wax paper. Set aside.
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool.
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs and yolk, one at a time, beating well after each addition. Add chocolate, mixing well.
Combine flour and next 4 ingredients; add flour mixture to chocolate mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.
Pour batter into pan. Bake at 350 degrees for 1 hour and 5 minutes or until a wooded pick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan, and let cool on a wire rack. Pour Sweet Chocolate Glaze over top of cake.
Makes one 10-inch cake
SWEET CHOCOLATE GLAZE
1 (4-ounce) package sweet baking chocolate
1 tablespoon butter
1 egg white
1 cup sifted powdered sugar
1 to 2 tablespoons waterCombine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool.
Beat egg white (at room temperature) at high speed of an electric mixer 1 minute or until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Fold chocolate mixture into egg whites. Add water, stirring until smooth.
Makes 1 cup