Chocolate Pound Cake

4 oz bar German Sweet Chocolate

1 ¼ cups egg whites (9 eggs whites)

3 cups sifted all-purpose flour

1 tsp baking powder

½ tsp salt

2 cups sugar

9 egg yolks

2 cups butter, softened

2 tsp vanilla

Partially melt chocolate, remove from heat and stir rapidly until entirely melted, let cool.

In a large bowl of electric mixer, let egg whites warm to room temperature-about 1 hour.

Meanwhile, preheat oven to 350°. Grease well and flour a 10-inch Bundt pan.

Sift flour with baking powder and salt; set aside.

At high speed of electric mixer, beat egg whites until foamy. Gradually beat in 1 cup sugar, ¼ cup at a time, beating after each addition. Continue beating until soft peaks form when beater is slowly raised. Gently transfer egg whites to medium bowl.

In same bowl of electric mixer, at high speed, beat egg yolks with remaining sugar, butter and vanilla until light and fluffy-about 5 minutes.

Add melted chocolate, mix in.

At low speed, beat in flour mixture just until smooth and well combined.

At low speed, gradually beat in egg whites just until blended, scraping side of bowl and guiding batter into beaters with rubber scraper.

Turn batter into prepared pan. Bake 65-70 minutes or until cake tester inserted in center comes out clean.

Cool in pan on wire rack 15 minutes. Remove from pan; cool thoroughly on wire rack.

Frost cake with German Chocolate Glaze

GERMAN CHOCOLATE GLAZE

Melt:

4 oz German Sweet Chocolate

1 T butter

2 T water

Combine in a medium bowl, slowly stir in chocolate:

1 cup powdered sugar

Dash of salt

Stir in:

½ tsp vanilla