German Chocolate Pound Cake Recipe

Name: German Chocolate Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 ounce) package sweet baking chocolate; 1 cup butter or 1 cup margarine, softened; 1 3/4 cups sugar; 3 eggs; 1 egg yolk; 2 3/4 cups flour; 1/2 teaspoon baking soda; 1 teaspoon salt; 3/4 teaspoon cream of tartar; 1/4 teaspoon ground cinnamon; 3/4 cup milk; 1 teaspoon vanilla extract; For the glaze; 1 (4 ounce) package sweet baking chocolate; 1 tablespoon butter or 1 tablespoon margarine; 1 egg white; 1 cup sifted powdered sugar; 1 -2 tablespoon water

Servings: persons

1 (4 ounce) package sweet baking chocolate
1 cup butter or 1 cup margarine, softened
1 3/4 cups sugar
3 eggs
1 egg yolk
2 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cream of tartar
1/4 teaspoon ground cinnamon
3/4 cup milk
1 teaspoon vanilla extract
For the glaze
1 (4 ounce) package sweet baking chocolate
1 tablespoon butter or 1 tablespoon margarine
1 egg white
1 cup sifted powdered sugar
1 -2 tablespoon water

1
Grease and flour a 10-inch tube pan. Line bottom of pan with waxed paper. Set aside.
2
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool.
3
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs and yolk, one at a time, beating well after each addition. Add chocolate, mixing well.
4
Combine flour and next 4 ingredients; add flour mixture to chocolate mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into pan. Bake at 350u00b0F for 1 hour and 5 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan, and let cool on a wire rack. Pour sweet chocolate glaze over top of cake, if using.
5
For the glaze:
6
Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool.
7
Beat egg white (at room temperature) at high speed of an electric mixer 1 minmute or until stiff peaks form. Gradually add powdered sugar, beating until stiff peaks form and sugar dissolves,(2 to 4 minutes).
8
Fold chocolate mixture into egg whites. Add water, stirring until smooth.

1674

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (4 ounce) package sweet baking chocolate, 1 cup butter or 1 cup margarine, softened, 1 3/4 cups sugar, 3 eggs, and more.

Yes, German Chocolate Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

German Chocolate Pound Cake

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