German-Chocolate Pound Cake
Recipe from Taste of the South



by 6  people


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Ingredients
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    1   cup 
    butter, softened
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    2   cups 
    sugar
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    4   
    large eggs
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    1   cup 
    sour cream
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    1   teaspoon 
    vanilla extract
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    2   cups 
    all-purpose flour
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    2   tablespoons 
    natural unsweetened cocoa powder
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    1/2  teaspoon 
    baking soda
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    1/2  teaspoon 
    salt
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    1  4  ounce 
    box German's sweet baking chocolate, melted and cooled
Coconut-Pecan Frosting:
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    1   
    (5-ounce) can evaporated milk
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    3/4  cup 
    sugar
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    1/3  cup 
    butter
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    2   
    large egg yolks
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    1 1/2  cups 
    sweetened flaked coconut
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    3/4  cup 
    chopped pecans

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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