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Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan to ensure the cake slides out easily once baked.
2. Prepare the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set it aside for later use.
3. Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together the butter and granulated sugar until the mixture becomes light and fluffy (about 4-5 minutes). This step is crucial to create a tender cake with a rich texture.
4. Add the Eggs and Vanilla
Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract until well combined.
5. Combine Wet and Dry Ingredients
Alternate adding the dry flour mixture and sour cream to the butter mixture. Start and end with the flour mixture. Mix just until everything is incorporated—avoid overmixing to keep the pound cake tender.
6. Fold in the Chocolate and Pecans
Melt the German chocolate in the microwave or using a double boiler until smooth. Once cooled slightly, fold the melted chocolate into the batter. Then, gently fold in the toasted pecans for a nice crunch and nutty flavor.
7. Bake the Cake
Pour the batter into the prepared bundt or loaf pan and spread it out evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary depending on your oven, so check the cake around the 55-minute mark to ensure it doesn’t overbake.
8. Cool the Cake
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Making the Frosting
1. Prepare the Frosting Ingredients
In a saucepan over medium heat, combine the sweetened condensed milk, butter, vanilla extract, and egg yolks. Stir constantly to avoid curdling. Cook the mixture for 5-7 minutes, or until it thickens into a creamy frosting.
2. Add Coconut and Pecans
Once the frosting has thickened, remove it from the heat and stir in the shredded coconut, chopped pecans, and salt. This will create that signature German chocolate cake topping that’s sweet, creamy, and packed with texture.
3. Frost the Cake
Once the cake has completely cooled, generously spread the frosting over the top, allowing it to drip down the sides for an extra decadent touch. You can garnish the cake with a few extra pecans or chocolate shavings if desired.
Why This Cake is So Special
- Buttery, Moist Texture: Thanks to the addition of sour cream and butter, this cake has a melt-in-your-mouth texture that’s perfectly dense yet soft.
- Chocolatey Goodness: The German chocolate adds an irresistible richness, making this cake a chocolate lover’s dream.
- Crisp and Nutty Pecans: The toasted pecans add a delightful crunch and flavor, making each bite even more satisfying.
- Decadent Frosting: The coconut-pecan frosting is the perfect complement, providing a sweet and creamy contrast to the rich cake.
Perfect for Any Occasion
This German Chocolate Pecan Pound Cake is versatile enough to serve at various occasions. Whether it’s a holiday gathering, a birthday celebration, or a family dinner, this cake will undoubtedly impress your guests. The combination of chocolate, nuts, and the creamy frosting will make it the highlight of any dessert table.
Conclusion
If you’re looking for a dessert that combines the richness of a pound cake with the beloved flavors of German chocolate cake, look no further than this German Chocolate Pecan Pound Cake Delight. It’s the perfect balance of moist cake, decadent frosting, and toasted pecans, making it a crowd-pleaser that’s sure to leave everyone craving more.
So, grab your apron, preheat the oven, and treat yourself (and your loved ones) to this delightful indulgence—you won’t regret it!
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