Recipe from Taste of the South
12 to 16
1 hr 20 mins
1 cup butter, softened
2 cups sugar
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 salt
1 4 ounce box German's sweet baking chocolate, melted and cooled
1 (5-ounce) can evaporated milk
3/4 cup sugar
1/3 cup butter
2 large egg yolks
1 1/2 cups sweetened flaked coconut
3/4 cup chopped pecans
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.
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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