BAKERS GERMAN CHOCOLATE POUND CAKE RECIPES

Steps:

• Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add small amount additional milk, if needed. Stir in vanilla.

Steps:

• Preheat the oven to 350 degrees
• Grease and flour three 8 x 2 inch pans
• IMPORTANT: for this recipe you will need to add a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking
• Chop the cranberries into small pieces. We placed them in a strainer and rinsed them to wash away most of the seeds. Pat dry.
• Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.
• Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
• In the bowl of your mixer, beat the butter until smooth. Slowly add the sugar and beat on medium speed 4 to 5 minutes.
• Add the eggs one at a time, mixing after each until the yellow is blended in.
• Add the vanilla.
• Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
• Mix until just combined, do not over mix and do not mix above medium speed.
• Pour batter into prepared pans. Divide the chopped cranberries between the three pans, lightly pressing into the batter.
• Bake at 350 degrees for 20 to 22 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. Let cool 10 minutes in the pans and turn out.
• (also works well for cupcakes)
• Makes 6 cups cake batter
• First, cut/chop the white chocolate into very small pieces.  This will ensure easy melting.  Put into a microwave safe bowl and add 3 Tablespoons milk.  Microwave for 15 seconds— let sit for a minute or two, stir and microwave again for 10 seconds, letting it sit again to soften further.  Stir.  Be careful not to overheat the white chocolate.  The chocolate will continue to melt as it is stirred so stir for several minutes until it is completely melted.  Let it cool to room temperature before using.
• In the bowl of your mixer add the softened butter and cream cheese.  Mix on medium speed until smooth.  Add the room temperature white chocolate mixing until combined. Add vanilla.  Gradually add powdered sugar mixing on low sped until combined and smooth.  
• The frosting may be too soft at the point so chill in the refrigerator a short while until it is the consistency you like for spreading. If making in advance, you will need to repeat for smoothness.