Servings:
12 to 16 servings
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Ingredients
-
1 cupbutter, softenedsee savings
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2 cupssugarsee savings
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4 largeeggssee savings
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1 cupsour creamsee savings
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1 teaspoonvanilla extractsee savings
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2 cupsall-purpose floursee savings
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2 tablespoonsnatural unsweetened cocoa powdersee savings
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1/2 teaspoonbaking sodasee savings
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1/2 teaspoonsaltsee savings
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1 4-ouncebox German's sweet baking chocolate, melted and cooledsee savings
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1 recipeCoconut-Pecan Frosting (Recipe follows.)see savings
Coconut-Pecan Frosting:
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1(5-ounce) can evaporated milksee savings
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3/4 cupsugarsee savings
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1/3 cupbuttersee savings
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2 largeegg yolkssee savings
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1 1/2 cupssweetened flaked coconutsee savings
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3/4 cupchopped pecanssee savings
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Directions
1.
Preheat oven to 325 degrees. Spray a 10-cup fluted cake pan with nonstick cooking spray with flour.
2.
In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating to combine.
3.
In a small bowl, combine flour, cocoa, baking soda, and salt. Gradually add to butter mixture, beating until combined.
4.
Add chocolate, beating until combined. Spoon batter into prepared pan.
5.
Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. Let cool in pan for 10 minutes; remove from pan and cool completely on a wire rack.
6.
Spoon Coconut-Pecan Frosting over cooled cake.
Coconut-Pecan Frosting:
In a medium saucepan, combine milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, for 10 minutes, or until thickened and golden brown. Remove from heat; stir in coconut and pecans.
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