Sounds delicious! Here’s a recipe for a Decadent German Chocolate Pecan Pound Cake that combines rich, moist cake with the deep flavor of chocolate, coconut, and pecans. Enjoy!
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
- 1/2 cup German chocolate (chopped into small pieces or coarsely grated)
- 1/2 cup chopped pecans (optional, but recommended)
For the German Chocolate Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- A pinch of salt
Instructions:
1. Prepare the Cake:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy (about 3-5 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold in the German chocolate pieces and chopped pecans.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
2. Prepare the Frosting:
- In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly.
- Once the mixture starts to thicken (about 8-10 minutes), remove it from the heat and stir in the vanilla extract, shredded coconut, chopped pecans, and a pinch of salt.
- Let the frosting cool for about 15-20 minutes to thicken slightly before spreading over the cooled cake.
3. Assemble:
- Once the cake is completely cooled, spread the German chocolate pecan frosting generously over the top of the cake, letting it drizzle down the sides.
- Allow the frosting to set before serving.
Enjoy!
This cake is rich, dense, and loaded with flavor, thanks to the combination of German chocolate, coconut, and pecans. It’s perfect for any special occasion or a delightful treat just because!
