German-Chocolate Pound Cake

Recipe from Taste of the South
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  • 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
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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