German Chocolate Pound Cake - cooking recipe

Ingredients

1 cup vegetable shortening
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 ounces unsweetened baking chocolate, melted
Glaze Ingredients
2 unsweetened chocolate squares
2 tablespoons butter
1 cup confectioners' sugar
2 -3 tablespoons water

Preparation

Preheat oven to 300 degrees.
Grease and flour a 10-inch tube pan or bundt pan.
Cream shortening at medium speed of mixer.
Gradually add sugar until well mixed.
Add eggs one at a time, beating well after each egg.
Blend in vanilla extract.
Combine flour, baking soda and salt.
Add alternately with buttermilk to the creamed mixture.
Continue mixing well.
Mix in the melted chocolate last.
Pour batter into prepared pan and bake for about 90 minutes or until cake tests done.
Cool cake in pan on rack for about ten minutes, then turn out and let cake cool completely.
You may sprinkle with confectioners sugar or top with chocolate glaze.
For glaze, microwave chocolate and butter together, in a medium sized bowl, until melted.
Mix in confectioners sugar and just enough water to make a smooth glaze.
Pour glaze over cake and let trickle down the sides.