Post by chief_cook2 on Apr 28, 2007 15:51:25 GMT -6
German Chocolate Pound Cake
2 C. sugar
1 C. shortening
4 eggs
2 tsp. butter flavoring
2 tsp. vanilla extract
3 C. all-purpose flour
1 C. buttermilk
1/2 tsp. baking soda
1 tsp. salt
1 pkg. sweet chocolate
Cream the sugar and shortening. Add in the flavoring and extract, buttermilk and eggs and continue mixing until batter is smooth. Sift together the flour, baking soda and salt. Combine the liquid and dry ingredients and mix well. Melt the chocolate slightly and mix it into the rest of the batter. Bake in a well greased tube pan at 300F. degrees for about 1 1/2 hours. Remove cake from pan while still hot and allow to cool on a wire rack.
Icing:
2 C. sugar
1/2 C. cocoa
1/2 C. milk
1 stick of butter or margarine
2 tsp. vanilla
1 C. chopped pecans
In a saucepan combine all the first 4 ingredients and bring to a boil for 4 minutes. Remove from the heat and add in the vanilla and pecans. Beat well. Frost when cooled
2 C. sugar
1 C. shortening
4 eggs
2 tsp. butter flavoring
2 tsp. vanilla extract
3 C. all-purpose flour
1 C. buttermilk
1/2 tsp. baking soda
1 tsp. salt
1 pkg. sweet chocolate
Cream the sugar and shortening. Add in the flavoring and extract, buttermilk and eggs and continue mixing until batter is smooth. Sift together the flour, baking soda and salt. Combine the liquid and dry ingredients and mix well. Melt the chocolate slightly and mix it into the rest of the batter. Bake in a well greased tube pan at 300F. degrees for about 1 1/2 hours. Remove cake from pan while still hot and allow to cool on a wire rack.
Icing:
2 C. sugar
1/2 C. cocoa
1/2 C. milk
1 stick of butter or margarine
2 tsp. vanilla
1 C. chopped pecans
In a saucepan combine all the first 4 ingredients and bring to a boil for 4 minutes. Remove from the heat and add in the vanilla and pecans. Beat well. Frost when cooled