Recipe: Sweet Chocolate Pound Cake (Baker's Coconut recipe, 1980's)

SWEET CHOCOLATE POUND CAKE



2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 tsp. salt
3/4 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1 cup butter or margarine, at room
temperature
3/4 cup milk
1 tsp. vanilla
4 eggs
1 (4 oz.) pkg. Baker's German's sweet chocolate, melted and cooled
Sifted confectioners sugar
Chocolate Glaze (recipe follows)
1/2 cup (about) Baker's Angel Flake coconut

Mix flour with sugar, salt, cream of tartar, soda and cinnamon; set aside.

Cream butter to soften. Add flour mixture, milk and vanilla. Mix until all flour is moistened; then beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and chocolate. Beat 1 minute longer. Pour batter into 10-inch fluted or straight-sided tube pan which has been greased and floured. Bake at 325 degrees F about 1 hour and 20 minutes, or until cake tester inserted into center of cake comes out clean. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. Sprinkle with confectioners sugar, drizzle with Chocolate Glaze and sprinkle coconut on top.

CHOCOLATE GLAZE

3 squares (1 ounce each) Baker's semi-sweet chocolate
1 tablespoon butter or margarine

Melt chocolate with butter in a saucepan over low heat, stirring constantly until smooth. Cool slightly; then drizzle from tip of teaspoon over top of cake, letting glaze run down flutes.

Makes 1 Bundt or tube cake
Source: Recipe pamphlet: Baker's Collection of Riches, General Foods Corporation, 1985