German Chocolate Pound Cake

For Cake:
4 oz. Bakers German Sweet Chocolate
2 3/4 Cups Sifted Cake Flour
1 3/4 Cups Sugar
1 teas. Salt
3/4 teas. Cream of Tartar
1/2 teas. Baking Soda
1/4 teas. Watkins Cinnamon
1 Cup Softened Butter
3/4 Cup Milk
1 teas. Watkins Original Double Strength Vanilla Extract
3 Eggs
1 Egg Yolk

For Chocolate Glaze:
4 oz. Baker's German Sweet Chocolate
1 Tbsp. Butter
1/4 Cup Water
1 Cup Confectioners' Sugar, sifted
1/8 teas. Salt
1/2 teas. Watkins Original Double Strength Vanilla Extract

Preheat oven to 350 degrees. Melt chocolate in double boiler. Cool. Sift dry ingredients. Cream softened butter. Add dry ingredients, milk, and vanilla extract, mixing only to combine. Beat two minutes at medium speed with an electric mixer. Add eggs, egg yolk, and chocolate. Beat one minute longer. Pour batter into a greased & floured 10-inch tube pan which has been lined with waxed paper. Bake about 65 minutes. Cool in pan for 15 minutes. Turn out of pan, remove waxed paper, and cool completely. Frost with chocolate glaze.

To make glaze, melt chocolate, butter, and water in a double boiler over low heat. Combine confectioner's sugar and salt. Gradually stir in chocolate mixture and vanilla extract, blending well. Pour over cooled cake. Makes 8 to 10 servings.

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