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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