The dark, sweet glaze contrasts nicely with the lighter colored cake. Everybody at the meeting loved this cake!

Bronx Bomber Glazed Chocolate Poundcake
Posted to: What's for Dinner at Recipelink.com
By: Gina, FL

1 cup butter
1/2 cup Crisco
3 cups sugar
5 large eggs
3 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. granulated coffee
1/4 cup cocoa powder
1 cup milk
1 tsp. vanilla

Preheat oven to 350F.

Mix milk with vanilla and granulated coffee. Set aside.

Cream butter and shortening. Add sugar til nice and creamy. Add eggs one at a time. Sift flour, baking powder, salt and cocoa. Add alternately with milk mixture to the flour mixture. Beat well.

Grease and flour a 10-inch Bundt pan. Pour batter into pan and rap pan on counter to get any air pockets out. Bake 1 hour and 10 minutes. Let cake cool in pan and invert on wire rack. When ready to glaze, transfer cake to cake stand.

GLAZE:
5 oz. Sweet German Chocolate
1 Tbsp. butter
1/4 cup water
1 cup confectioner's sugar
dash of salt

Make glaze by melting chocolate and butter in saucepot with water over low heat. Sift the confectioner's sugar over the mixture, add salt, and stir til very well blended and smooth. While still warm, drizzle over cake and let it cool before serving.

AJ's notes: I only had 4 ounces of German Sweet Chocolate for the glaze, and that worked fine.

350 F is my guess at the baking temperature - it worked okay, tho I had to put a small piece of foil over just the center of the cake after the first hour of baking, as that part was browning too much.

I used 1/2 cup cocoa instead of 1/4 cup, since DH is a big chocolate guy.