Tried & True Recipies

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Ester's German Chocolate Pound Cake

My mother used to bake this for special occasions. I forgot how good it was until my sister resurrected the recipe for her birthday.

1 4 oz bar Baker's German Sweet Chocolate
1 3/4 cups sifted cake flour
1 3/4 cups sugar
1 tsp salt
3/4 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp cinnamon
1 cup butter at room temperature
3/4 cup milk
1 tsp vanilla
3 whole eggs
1 egg yolk (reserve white for glaze)

Grease and flour 10 inch tube pan with removable bottom, line bottom with wax paper. Melt chocolate over hot water or in microwave; cool.
Sift dry ingredients; stir butter to soften. Add dry ingredients, milk and vanilla; mix to dampen flour.

Beat 2 minutes at medium speed. Add eggs, yolk and chocolate. Beat 1 minute. Pour into pan and bake at 350 degrees for about 1 hour 5 minutes or until cake tester comes out clean. Cool in pan 15 minutes then finish cooling on rack.
Top with glaze. Store covered.

Sweet Chocolate Glaze
Melt 1 4 oz bar of Baker's German Sweet Chocolate with 1 tbsp butter. Cool. Beat 1 egg white until foamy. Gradually add 1 cup confectioner's sugar, beating until smooth. Mix in chocolate. Add 2 - 3 tsp of water gradually unitl of desired consistency. Drizzle over top of cake.