- Preheat Oven:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.
- Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Add Eggs:
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, and salt.
- Alternate Adding Dry Ingredients and Sour Cream:
- With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the sour cream, beginning and ending with the flour mixture. Mix just until combined.
- Add Vanilla, Pecans, and Chocolate:
- Stir in the vanilla extract, finely chopped pecans, and melted German chocolate until evenly incorporated.
Step 2: Bake the Cake
- Pour Batter:
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake:
- Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool:
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Step 3: Prepare the Frosting
- Cook the Frosting:
- In a medium saucepan, whisk together the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture is thickened and begins to bubble, about 10-12 minutes.
- Add Coconut and Pecans:
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature.
Step 4: Assemble the Cake
- Frost the Cake:
- Once the cake is completely cooled, spread the frosting evenly over the top and sides of the cake. Let the frosting set for about 30 minutes before slicing.
- Optional Decoration:
- Garnish with additional pecan halves or a sprinkle of shredded coconut for an extra touch.
Step 5: Serve
- Slice and Enjoy:
- Slice the cake and serve. Enjoy the rich, buttery flavor of the pound cake combined with the sweet, nutty frosting.
Tips and Variations
- Chocolate Substitution:
- If you can’t find German sweet chocolate, you can substitute with a mix of semisweet chocolate and a little sugar.
- Storage:
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Make Ahead:
- The cake and frosting can be made a day in advance. Store the cake wrapped tightly in plastic wrap, and refrigerate the frosting in an airtight container. Assemble just before serving.
Conclusion
This German Chocolate Pecan Pound Cake is a decadent and delightful dessert that brings together the rich flavors of German chocolate, buttery pound cake, and a luscious coconut-pecan frosting. Perfect for special occasions or just because, this cake will be a hit with everyone who tries it. Follow these detailed steps to create a beautiful and delicious cake that will impress your family and friends. Enjoy every bite of this classic treat!
This detailed recipe ensures you’ll have a step-by-step guide to create a beautiful and delicious German Chocolate Pecan Pound Cake. Enjoy the process and the delightful result!