EASY TO COOK

🍰 German Chocolate Pecan Pound Cake 🍰

by

This German Chocolate Pecan Pound Cake is a rich, decadent dessert that combines the flavors of traditional German chocolate cake with a moist and dense pound cake. The addition of pecans gives it a delightful crunch.

📋 Ingredients:

For the Cake:

  • 🧈 1 cup (2 sticks) unsalted butter, softened
  • 🍬 2 cups granulated sugar
  • 🥚 4 large eggs
  • 🍫 1 bar (4 oz) German sweet chocolate, melted and slightly cooled
  • 🌿 1 teaspoon vanilla extract
  • 🥛 1 cup buttermilk
  • 🌾 3 cups all-purpose flour
  • 🥄 1/2 teaspoon baking powder
  • 🧂 1/2 teaspoon salt
  • 🌰 1 cup chopped pecans

For the Topping:

  • 🥛 1 cup evaporated milk
  • 🍬 1 cup granulated sugar
  • 🧈 1/2 cup (1 stick) unsalted butter
  • 🥚 3 large egg yolks
  • 🌿 1 teaspoon vanilla extract
  • 🌰 1 1/2 cups sweetened shredded coconut
  • 🌰 1 cup chopped pecans

📝 Directions:

Prepare the Cake:

  1. Preheat Oven:
    Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or tube pan.
  2. Cream Butter and Sugar:
    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.
  3. Add Eggs:
    Add the eggs one at a time, beating well after each addition.
  4. Mix in Chocolate and Vanilla:
    Add the melted German sweet chocolate and vanilla extract, mixing until well combined.
  5. Combine Dry Ingredients:
    In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Alternate Dry Ingredients and Buttermilk:
    Gradually add the dry ingredients to the chocolate mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Fold in Pecans:
    Gently fold in the chopped pecans.
  8. Bake:
    Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool:
    Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

Prepare the Topping:

  1. Cook Topping:
    In a medium saucepan, combine the evaporated milk, granulated sugar, unsalted butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
  2. Add Vanilla, Coconut, and Pecans:
    Remove from heat and stir in the vanilla extract, sweetened shredded coconut, and chopped pecans. Allow the topping to cool slightly.

Assemble the Cake:

  1. Top Cake:
    Spoon the slightly cooled topping over the cooled cake, allowing it to drip down the sides.
  2. Serve:
    Slice and serve your German Chocolate Pecan Pound Cake.

Preparation time: 30 minutes
Cooking Time: 80 minutes
Total Time: 1 hour 50 minutes
Servings: 12-16 servings
Calories: 500 kcal per serving

💡 Notes:

  • For a more intense chocolate flavor, you can add 1/4 cup of unsweetened cocoa powder to the cake batter.
  • This cake can be made a day ahead and stored in an airtight container at room temperature.
  • Leftovers can be stored in the refrigerator for up to a week. Bring to room temperature before serving for the best flavor and texture.

Enjoy your rich and decadent German Chocolate Pecan Pound Cake!