Indulge in the irresistible flavor of this rich German Chocolate Pecan Pound Cake that combines the deep, caramel notes of German chocolate with the crunchy goodness of toasted pecans. This moist and velvety cake is a perfect dessert for any occasion, from family gatherings to special celebrations. With its luxurious texture and delectable flavor, this cake will leave everyone coming back for a second (or third) slice!
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 ounces German sweet chocolate, melted
- 1 cup pecans, chopped and toasted
- For the German Chocolate Frosting:
- 1 ½ cups evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, beaten
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup pecans, chopped (for garnish)
Instructions:
- Prepare the Cake:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together 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 add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the melted German chocolate and chopped pecans.
- Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Frosting:
- In a medium saucepan, combine the evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens, about 10 minutes.
- Remove from heat and stir in the butter and vanilla extract until melted and smooth.
- Add the shredded coconut and chopped pecans, stirring until fully combined.
- Let the frosting cool for about 10 minutes before spreading it over the cooled cake.
- Assemble and Serve:
- Once the cake is completely cool, spread the German chocolate frosting evenly over the top, allowing it to drizzle down the sides.
- Garnish with additional chopped pecans, if desired.
- Slice and serve this mouth-watering treat to your guests—watch them savor every bite!
Tips:
- For an extra touch, you can drizzle melted chocolate over the cake after frosting.
- To toast the pecans, simply place them on a baking sheet in a 350°F oven for 8-10 minutes, stirring halfway through.
Enjoy this delightful combination of flavors and textures that will leave you craving more!