RECIPE OF THE MONTH JAN 12, 1998 CHOCOLATE POUND CAKE Preparation time: about 15 minutes Oven temperature: 350 degrees F Baking Time: 45 to 55 minutes This cake is best baked in a tube-type pan.Use your favorite bundt cake pan or a ring mold of 8 cup capacity if desired. For one-10 inch cake you will need: 1/2 cup butter or margarine, room temperature
1-1/2 cups sugar
4 squares (4 oz) unsweetened chocolate, melted
4 eggs
2-1/2 cups all purpose flour
1/2 tsp. baking soda
1 cup buttermilk
2 tsp. vanilla
Quick Chocolate Frosting (ingredients not included in this list)
Quick Chocolate Frosting Over hot water, melt 1 square (1 oz) unsweetened chocolate with 1 Tbsp. butter. Stir in 1 cup unsifted powdered sugar and 1 to 2 Tbsp. hot coffee or enough to make a smooth, spreadable frosting.
Preparation Cream butter with sugar until well blended. Add chocolate and eggs. Beat until very smooth and fluffy.
Add flour, baking soda and buttermilk to bowl. Mix using low speed, until blended. Or mix using wooden spoon, beating well, until smooth. Stir in vanilla.
Turn into well-greased and floured 10 inch tube-type pan.

Bake at 350 degrees F for 45 to 55 minutes or until a cake tester comes out clean.
Cool 5 minutes, then turn out of pan onto wire rack. Cool completely. Spread with Quick Chocolate Frosting. Garnish with walnuts.

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