Decadent German Chocolate Pecan Pound Cake Delight

A Decadent German Chocolate Pecan Pound Cake Delight sounds like an indulgent treat combining the rich flavors of a German chocolate cake with the dense, buttery texture of a pound cake, along with the nutty crunch of pecans. Here’s a recipe to create this delicious cake:

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk
• 4 oz German chocolate, chopped (or 4 oz of semi-sweet chocolate + 2 tbsp cocoa powder)

For the German Chocolate Frosting:

• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/2 cup evaporated milk
• 3 large egg yolks
• 1 tsp vanilla extract

Instructions:

For the Cake:

1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 9×13-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a microwave-safe bowl, melt the German chocolate in the microwave, stirring every 20 seconds until smooth. Let it cool slightly.
4. In a large bowl, cream the softened butter and sugar together until light and fluffy.
5. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and the melted German chocolate.
6. Gradually add the dry ingredients, alternating with the sour cream and milk, mixing just until incorporated.
7. Fold in 1/2 cup of chopped pecans (optional: sprinkle some extra pecans for added texture).
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

For the German Chocolate Frosting:

1. In a saucepan over medium heat, combine the butter, sugar, and evaporated milk. Stir constantly until the mixture comes to a simmer.
2. Once simmering, whisk in the egg yolks and continue to cook for 5-7 minutes until thickened, stirring constantly.
3. Remove from heat and stir in the shredded coconut and chopped pecans.
4. Let the frosting cool to room temperature before spreading it over the cooled cake.

Serving:

Once the cake is frosted with the creamy German chocolate frosting, slice and serve! The combination of the rich pound cake with the sweet, coconut-pecan frosting is a truly decadent treat.

Enjoy your Decadent German Chocolate Pecan Pound Cake Delight!