German Chocolate Pound Cake

1 (4 ounce) bar Baker’s German’s Sweet Chocolate
2 cups sugar
1 cup shortening
4 eggs
2 teaspoon vanilla
2 teaspoon imitation butter flavoring
1 cup buttermilk
3 cups all-purpose flour, sifted
½ teaspoon baking soda
1 teaspoon salt

German’s Sweet Chocolate Glaze
1 (4 ounce) bar Baker’s German’s Sweet Chocolate
1 Tablespoon shortening
1 cup confectioner’s sugar, sifted
½ teaspoon vanilla
Dash of salt

Partially melt chocolate over hot water. Or you can melt it in the microwave for 1 minute. Stir and then add 30 seconds if necessary. Remove and stir rapidly until melted. Cool. Cream together the sugar and shortening. Add eggs, flavorings and buttermilk and mix to combine. Then add the flour, baking soda, and salt. Mix well. Blend in chocolate. Pour into a well-greased and floured 9-inch tube pan. Bake at 300 degrees for about 1 ½ hours. Be sure to remove from pan while still hot and place under a tightly fitting cover until thoroughly cooled.

For the glaze
Melt 1 bar of Baker’s German Sweet Chocolate and 1 tablespoon shortening in ¼ cup water over low heat or in the microwave for 1 minute adding 30 seconds if necessary. Mix 1 cup confectioner’s sugar and a dash of salt. Blend in ½ teaspoon vanilla. For a thinner glaze, add a small amount of hot water.

You can enjoy this cake with or without the glaze – it tastes great either way.