Chocolate Pound Cake

• 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

1. In a saucepan, melt chocolate with water over low heat. Mixture will begin to harden.
2. Cream butter and sugar.
3. Add eggs one at a time, beating well after each addition.
4. Blend in vanilla and chocolate mixture.
5. Stir together flour, salt and soda; add alternately with buttermilk to batter.
6. Fold in nuts, if desired. Pour into a greased and floured 10-inch pan (tube).
7. Bake at 325u0b0 for 1 1/2 hours or until cake tests done when a toothpick inserted in the center comes out clean.
8. Allow cake to stand 10 minutes before removing from the pan.
9. Cool on wire rack; sprinkle with powdered sugar.

chocolate, water, butter, eggs, vanilla, cake flour, salt, baking soda, buttermilk, pecans, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=709164 (may not work)