"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for German Chocolate Pound Cake, by Bob & Fran Dreyer, is from Southern Culinary History,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bar german sweet chocolate 2 cups sugar 1 cup shortening 4 eggs 2 teas. each/vanilla and butter flavoring 1 cup buttermilk 3 cups sifted all-purpose flour 1/2 tsp. salt 1/2 tsp. soda
Glaze 1 Bar of German Sweet Chocolate 1 T. shortening 1/4 cup water 1 Cup confectioners sugar Dash salt 1/2 tsp. vanilla
Partially melt chocolate over hot water and stir until melted. Cool. Cream sugar and shortening. Add eggs, flavorings and buttermilk. Sift flour soda and salt and add to shortening mixture. Blend in chocolate. Pour into greased tube pan (bundt) and bake at 300 for 1 1/2 hours. Remove from pan while hot and place under cover until cooled. Glaze Melt chocolate, shortening and water over low heat. Mix confectioners sugar, salt and vanilla. Spread over top of cake and let drizzle down sides.
Lou Barry brought this to Mother at Dave's Hardware and we got the recipe and made it several times. It would be easier to make now with a microwave. I would probably make a few substitutions. Fran
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