German-Chocolate Pound Cake
Recipe from Taste of the South

German-Chocolate Pound Cake

by 6  people

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  • 1   cup 
    butter, softened
  • 2   cups 
  • 4   
    large eggs
  • 1   cup 
    sour cream
  • 1   teaspoon 
    vanilla extract
  • 2   cups 
    all-purpose flour
  • 2   tablespoons 
    natural unsweetened cocoa powder
  • 1/2  teaspoon 
    baking soda
  • 1/2  teaspoon 
  • 1  4  ounce 
    box German's sweet baking chocolate, melted and cooled
Coconut-Pecan Frosting:
  • 1   
    (5-ounce) can evaporated milk
  • 3/4  cup 
  • 1/3  cup 
  • 2   
    large egg yolks
  • 1 1/2  cups 
    sweetened flaked coconut
  • 3/4  cup 
    chopped pecans
Preheat oven to 325 degrees. Spray a 10-cup fluted cake pan with nonstick cooking spray with flour.
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.
In a small bowl, combine flour, cocoa, baking soda, and salt. Gradually add to butter mixture, beating until combined.
Add chocolate, beating until combined. Spoon batter into prepared pan.
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.
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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