🍰 Decadent German Chocolate Pecan Pound Cake Delight
🧾 Ingredients:
For the Cake:
1 cup unsalted butter, softened
2 cups white sugar
4 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 cup buttermilk
1 cup semi-sweet or German chocolate, melted and slightly cooled
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup brown sugar, packed
3 large egg yolks, beaten
½ cup unsalted butter
1½ cups sweetened shredded coconut
1 cup chopped pecans
1 tsp vanilla extract
👩🍳 Instructions:
1. Make the Cake:
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the flour mixture to the butter mixture, alternating with the buttermilk. Stir in the melted chocolate until smooth.
Pour batter into prepared pan and bake for 60–70 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 10–15 minutes before transferring to a wire rack.
2. Make the Frosting:
In a medium saucepan over medium heat, whisk together evaporated milk, brown sugar, egg yolks, and butter.
Cook, stirring constantly, until thickened (about 10 minutes).
Remove from heat and stir in coconut, pecans, and vanilla.
Let cool slightly before spreading over the cooled cake.
💡 Tips:
You can toast the pecans for extra flavor.
Add a drizzle of melted chocolate over the frosting for a fancy finish!