Chocolate Pound Cake - cooking recipe

Ingredients

8 milk chocolate bars without nuts (1.55 oz. each)
2 Tbsp. water
1/2 c. butter or margarine
4 eggs
2 tsp. vanilla
2 1/2 c. sifted cake flour
1/2 tsp. salt
1/4 tsp. baking soda
1 c. buttermilk
1/2 c. chopped pecans
2 c. sugar

Preparation

In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden.
Cream butter and sugar.
Add eggs one at a time, beating well after each addition.
Blend in vanilla and chocolate mixture.
Stir together flour, salt and soda; add alternately with buttermilk to batter.
Fold in nuts, if desired. Pour into a greased and floured 10-inch pan (tube).
Bake at 325\u00b0 for 1 1/2 hours or until cake tests done when a toothpick inserted in the center comes out clean.
Allow cake to stand 10 minutes before removing from the pan.
Cool on wire rack; sprinkle with powdered sugar.