I am a plain cake
kind of girl. I like a cake that is simple, not overly sweet, and, well,
frankly, portable, because I love to enjoy it while curled up on the couch with
a cup of hot spiced tea and a favorite book. I realize that I may be singular
in my plain cake love, but you may change your mind once you taste this vintage
recipe (another from my mother's recipe
box).
My mom used to make this when I was a kid. She served it either with a scoop of vanilla ice cream and a drizzle of hot fudge sauce (you might try this one), or marshmallow sauce (Melissa's makes wonderful dessert sauces if you don't care to make your own). I must confess to having a bit of a weakness for the latter, which is really nothing more than a jar of marshmallow fluff, thinned to the desired consistency with simple syrup. Either way it is an excellent way to satisfy an afternoon craving.
My mom used to make this when I was a kid. She served it either with a scoop of vanilla ice cream and a drizzle of hot fudge sauce (you might try this one), or marshmallow sauce (Melissa's makes wonderful dessert sauces if you don't care to make your own). I must confess to having a bit of a weakness for the latter, which is really nothing more than a jar of marshmallow fluff, thinned to the desired consistency with simple syrup. Either way it is an excellent way to satisfy an afternoon craving.
German Chocolate Pound Cake
2 cups sugar
1 cup shortening
4 large eggs
2 teaspoons vanilla
2 teaspoons butter flavoring
1 cup buttermilk
3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 4-ounce package German Sweet Chocolate
Preheat oven to 300°F. Grease and flour a 9" tube pan; set aside.
Cream sugar and shortening. Add eggs, one at a time, beating after each addition. Add flavorings and buttermilk. Sift together the flour, soda, and salt, and add to the creamed ingredients, beating just until blended. Soften German Chocolate in the microwave (about a minute should do it), and add to the mixture.
Pour mixture into prepared pan, spreading evenly. Bake for 1 hour and 20 minutes or until cake tests done with a toothpick that has been inserted 2" from the stem of the pan. Remove from oven when done, turn out onto a plate, and cover with a tight fitting cake cover while the cake is still hot and leave covered until it has completely cooled.
This cake improves with age, so I don't serve it until day two. It lasts five days, covered, on the counter.
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9 comments:
I can tell by the photo that this is my kind of cake. It looks like it tastes amazing. I have not heard of German chocolate pound cake but I'm adding it to my list of "Pattie's must-make recipes". ;)
now we're talking lol! This looks oh so yummy...and don't you worry, we'll be trying it out this weekend :) Thanks for the recipe!
Karla & Karrie
This cake looks delicious! I love German Chocolate cake and your pound cake version sounds wonderful. Visiting from the Weekend Social :)
I love old recipes and this one sounds great!
Patti, your Pound Cake is just beautiful! Thanks so much for sharing with Full Plate Thursday and come back soon!
Miz Helen
This is an AMAZING CAKE! Thank you for the recipe.
Thinking of making this as my Christmas cake. Re: leaving it covered until cool - seems like leaving it covered would prevent what looks like a "crust" on your cake, and that kind of crust is the kind I love on pound cakes and brownies, does that makes sense? And you do recommend making it a day ahead, right?
Oh, boy, the pressure!! Gosh, I'm not sure this is fancy enough to be a Christmas cake. The crust just sort of happens on its own. I followed the directions exactly and got a nice crust (and yes, I know what you mean). Yes, I did find that the cake got better with age. If you serve it for Christmas do plan on topping it with the marshmallow (or some kind of) sauce.
Happy that you found me, Tracy, I hope you enjoy the cake. I haven’t made it in ages, I think it’s time I make it again.
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