German-Chocolate Pound Cake

Recipe from Taste of the South
Ingredients
  • 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
Coconut-Pecan Frosting:
  • 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
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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:
1. 
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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