Description
Indulge in the rich and decadent flavors of this German Chocolate Pecan Pound Cake. A moist and tender chocolate cake studded with toasted pecans, topped with a luscious coconut-pecan frosting. Perfect for special occasions or a delightful treat any time.
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 cup chopped pecans, toasted
- 1/2 cup semi-sweet chocolate chips (optional)
For the Coconut-Pecan Topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter, cubed
- 1 teaspoon pure vanilla extract
- 1 1/4 cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Prepare the Cake: Preheat the oven and prepare the cake pans. Cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and almond extracts. Combine dry ingredients and alternate with buttermilk. Fold in pecans and chocolate chips. Bake until a toothpick comes out clean.
- Make the Coconut-Pecan Topping: Cook evaporated milk, sugar, egg yolks, and butter until thickened. Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly before spreading on the cake.
Notes
- You can customize the cake by adding more chocolate chips or adjusting the amount of pecans in the batter.
- Ensure the topping is cooled slightly before spreading on the cake to achieve the best consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
