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German’s Chocolate Poundcake Makes Memories of My Childhood Come Alive

Updated on March 13, 2011

Tasting a Memory

So many of our perceptions of the holidays come from memories of past holidays. I can remember the excitement of waking up and rushing to see what Santa had brought us, but now I don’t remember what those gifts were. Many other images of Christmases, Thanksgivings, and birthday parties of the past are just a blur, most of them in my head because I’ve seen photos to remind me.

What to I remember of those long past events? The Coconut Cake that Grandma made every year for my birthday. A delicious yellow cake with a seven-minute frosting and piled high with freshly grated coconut; the lime Jello salad my aunt made every year for almost every family gathering; the hot-from-the-oven dinner rolls another aunt made and carried like the Magi’s gold across the street to Grandma’s house. Those are the real memories of holidays for me. Cooking all day and then gathering around the table to eat and talk and listen to the stories told by the adults in the family was something I remember with clarity. Cherished memories of times that will never happen again.

Growing up in a family that loved to cook was a definite advantage and most of the best memories I have are centered in the kitchen and on food. So, it’s no wonder that I love to cook and eat!

Recently my best friend made a recipe for German’s Chocolate Poundcake; a recipe given to her by my Mamma when she got married and started her own kitchen traditions. I had all but forgotten about this delicious cake and it was nice to taste it again after all these years. Like a time capsule in my mouth!

German’s Chocolate Poundcake


1 package (4 oz.) Baker’s German’s Sweet Chocolate

2 cups sugar

1 cup shortening

4 eggs

1 cup buttermilk

3 cups sifted all-purpose flour

½ teaspoon soda

1 teaspoon salt

Grease and flour a 9” tube pan, or a large Bundt pan. Preheat the oven to 300 degrees (yes, 300 degrees).

Place chocolate in a small bowl over a pan of hot water. As it starts to melt remove it from the hot water and stir until it is melted completely. Cool.

Cream the sugar and shortening. Add the eggs and buttermilk.

Sift the flour, soda, and salt. Add to the creamed sugar mixture and mix well.

Stir in the chocolate until blended thoroughly.

Pour the batter into the prepared pan and bake about 1½ hours, or until the cake tests done.

Remove from the pan and while still hot put in a cake keeper or another tightly fitting cover and allow to cool completely.

Drizzle with German’s Sweet Chocolate Glaze if desired.

German’s Sweet Chocolate Glaze


1 package (4 oz.) Baker’s German’s Sweet Chocolate

1 tablespoon shortening

¼ cup water

1 cup sifted confectioner’s sugar

dash of salt

½ teaspoon vanilla extract

Melt chocolate and shortening in water over low heat.

Combine sugar and salt in a medium bowl.

Gradually stir in the chocolate mixture and the vanilla; blend well.

If you need a thinner glaze add a small amount of hot water.

In the margins of my Mamma’s recipe she had written “cost 1.05.”

Now that’s another time capsule!


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    • Tina Julich profile image

      Tina Julich 6 years ago from Pink

      Try a sliced toasted with a little butter for breakfast. What a meal!

    • stars439 profile image

      stars439 6 years ago from Louisiana, The Magnolia and Pelican State.

      Another wonderful hub. I would like to make a cake. Delicious with milk , or coffee. God Bless You precious heart.

    • Tina Julich profile image

      Tina Julich 6 years ago from Pink

      Thanks for the compliments Dirt Farmer.

      This is a mild chocolate poundcake, dense with a good texture. The glaze is very tasty but the cake is good with our without it.

      Its great toasted for breakfast, too. :-)

    • The Dirt Farmer profile image

      Jill Spencer 6 years ago from United States

      Charming hub! This recipe is quite different from the German chocolate cake with which I'm familiar. Vote up!