German Chocolate Pound Cake
By Yankee Magazine|Apr 04 2007|
Ingredients
2 cups sugar
1 cup shortening
4 eggs
2 teaspoons butter flavoring
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon salt
1 package sweet chocolate
Instructions
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 300 degrees for about 1-1/2 hours. Remove cake from pan while still hot and allow to cool on a wire rack.
Icing:
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1 stick butter or margarine
2 teaspoons vanilla
1 cup chopped pecans
In a saucepan combine first 4 ingredients and bring to a boil and boil for 4 minutes. Remove from heat and add the vanilla and pecans. Beat well.
Frost when cooled.
