Recipes: German's Sweet Chocolate Pound Cake

Possibly the best cake ever.

Directions

Preheat oven to 325°. Grease and flour 10 inch angel food cake pan.
Melt butter and chocolate in microwave, about 2 minutes. Stir together until chocoate is completly melted into butter.
In a large bowl, beat sugar with butter.
Add eggs one at a time, beating well.
Add buttermilk or sour cream and vanilla, continue beating.
In a small bowl mix flour, baking soda, cocao.
Gradully add flour mix, blend thoroughly. A lot of blending at this time will insure a better texture.
To make a cake:
Pour mixture into cake pan.
Bake at 325° for 50 minutes. Check with a toothpick. Continue baking until toothpick comes out clean and top of cake is cracked, roughly 1 hour.
Remove from oven, cover with foil and let cool for 15 minutes.
Tap the cake pan on the bottom and sides to loosen the cake. Remove it from pan. Drop it into your hand, then turn it right side up on a plate.
To make cupcakes:
Pour mixture 24 paper lined muffin cups.
Bake at 350° for 25 minutes. Check with a toothpick. Continue baking until toothpick comes out clean, roughly 30 minutes.
Remove from oven, cover with foil and let cool for 15 minutes.
Tap the cake pan on the bottom and sides to loosen the cake. Remove it from pan. Drop it into your hand, then turn it right side up on a plate.

Traditionally this is served with a weird carmalized coconut frosting. Don't do it. Eat it with no frosting, or maybe vanilla bean ice cream.

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