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German Chocolate Pound Cake

Yield 1 (10-inch) cake

Ingredients

  • 1 (4-ounce) sweet chocolate baking bar, cut up
  • 1 cup butter or margarine, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 cup chopped pecans (optional)
  • Chocolate Frosting

How to Make It

  1. Microwave chocolate in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes, stirring twice.

  2. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in melted chocolate.

  3. Combine flour, baking powder, and salt; add to butter mixture, alternately with milk, beginning and ending with flour mixture. Stir in extracts. Fold in chopped pecans, if desired. Pour into a greased and floured 10-inch tube pan.

  4. Bake at 300° for 1 hour and 30 to 45 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Spread top and sides of cake with Chocolate Frosting.