GERMAN CHOCOLATE POUND CAKE

2 cups sugar
1 cup shortening
4 eggs
2 teaspoons vanilla
1 cup buttermilk
3 cups all-purpose flour
1/2 teaspoon soda
1 teaspoon salt
1 (4 oz.) package German Sweet Chocolate
Whipping cream for topping

Preheat oven to 300 degrees F. Well grease and flour a 9-inch tube pan.

Cream sugar and shortening, and add eggs, vanilla and buttermilk.

Sift together flour, baking soda, and salt, and add to creamed mixture. Mix well.

Add German chocolate that has been softened in warm oven or in double boiler or microwave oven. Blend together well. Pour into prepared pan.

Bake in a preheated 300 degree F oven 1 1/2 to 2 hours Remove cake from pan while still hot and place under a tight- fitting cake cover. Leave covered until cold.

Serve with whipped cream.

Servings: 12
From: Linda Bender (Mrs. Glen F.)
Source: VOILA! Lafayette Centennial Cookbook 1884-1984 by Jack K. Durkee