Chocolate Pound Cake Ring
|Sifted cake flour||2 3⁄4 Cup (44 tbs)|
|Cream of tartar||3⁄4 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Granulated sugar||1 3⁄4 Cup (28 tbs)|
|Shortening||1 Cup (16 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Unsweetened chocolate square||4 Ounce, melted (1 Ounce Per Square)|
|Semisweet chocolate pieces||1⁄2 Cup (8 tbs)|
|Light corn syrup||2 Tablespoon|
Early in day: Grease cast-aluminum bundt cake pan, 10" by 4".
Preheat oven to 350°F.
Into large bowl, sift flour, cream of tartar, baking soda, salt, sugar.
Add shortening, milk, extract; with electric mixer at low speed, beat until well blended.
Beat in eggs and egg yolk, along with melted unsweetened chocolate; beat until blended.
Turn into cake pan; bake 1 hour and 10 minutes or until cake tester, inserted in center of cake, comes out clean.
Cool in pan 10 minutes; remove from pan to rack; cool.
In double-boiler top, over hot, not boiling, water, melt semisweet chocolate pieces.
Remove from heat; stir in corn syrup and 1 tablespoon water until smooth.
Drizzle over cake.