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This is not your traditional German Chocolate Cake. I filled this German Chocolate Pound Cake with Coconut Pecan Frosting recipe with rich chocolate and topped it with sweetened coconut and toasted pecan icing.
Chocolate heaven!
If this is your first time here, welcome! I started reviewing Pound Cakes a couple of years ago. You can find them all here.
Today I have a delectable recipe for you. This chocolate pound cake has real chocolate in it, a bar of bittersweet baking chocolate to be exact. My other Chocolate Pound Cake has cocoa powder and is lightly chocolate flavored. This one is much richer.
Some of my favorite pound cakes
Table of Contents
German Chocolate Pound Cake with Coconut Pecan Frosting
As well, I topped the cake this time with a Coconut Pecan Frosting. Basically, I made a caramel sauce then mixed in coconut and pecans.
German’s®SweetChocolate, German Chocolate,is a dark bakingchocolatecreated by the Walter Baker & Company employee, SamuelGerman(hence the name), who developed thechocolatein 1852. … It is sweeter than semi-sweetchocolateand contains a blend ofchocolateliquor, sugar, cocoa
butter , flavorings, and lecithin.
This cake has a small crumb with a very smooth and dense texture. That’s dense, not packy. Dense is good for pound cakes.
If you like a sweeter cake, the frosting is wonderful on this cake. If you like the taste of a sensationally and not-so-sweet chocolate cake, you may not want the frosting. Either way, it’s a very good cake.
I’ve found pound cakes and chocolate cakes make great desserts when entertaining at potlucks and church socials. This cake checks both boxes! Enjoy!
German Chocolate Pound Cake with Coconut Pecan Frosting
Not your traditional German Chocolate Cake, my German Chocolate Pound Cake with Coconut Pecan Frosting recipe is full of rich chocolate then topped with a sweetened coconut and toasted pecan icing
Author: Paula
5 from 15 votes
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Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 16 slices
Ingredients
Chocolate Pound Cake
- 1 cup solid vegetable shortening
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon vanilla
- 1 cup buttermilk
- 4 ounces bittersweet baking chocolate melted and cooled
Coconut Pecan Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks
- 1 cup butter
- 1 teaspoon vanilla
- 1 cup coconut
- 1 cup chopped pecans
Instructions
Chocolate Pound Cake
Preheat oven to 300 degrees F
Coat 10-inch bundt pan with solid vegetable oil or butter.
Cream shortening
Add sugar and cream until light and fluffy
Add eggs one at a time beating well after each egg
Combine flour, soda, and salt
Combine buttermilk and vanilla
Add flour mixture alternately with buttermilk mixture beginning and ending with flour
Mix until just blended
Slowly mix in cooled chocolate until incorporated.
Pour batter into prepared pan and bake 90 minutes
Cool 20 minutes on a wire rack
Loosen around edges with a knife before inverting on a serving tray.
Store in an airtight container.
The cake will stay fresh 4 to 5 days on the countertop and 7 to 8 days in the fridge.
Coconut-Pecan Frosting
Combine milk, sugar, egg yolks, and butter in a small saucepan.
Cook and stir over medium heat until mixture thickens. Be patient, it will take about 12 minutes.
Stir in coconut, pecans, and vanilla.
Whisk by hand or beat with an electric mixer until frosting is cool and thick enough to spread.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected.
Nutrition
Calories: 575kcal | Carbohydrates: 60g | Protein: 7g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 124mg | Sodium: 338mg | Potassium: 166mg | Fiber: 2g | Sugar: 41g | Vitamin A: 544IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg
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Find more pound cake recipes at my Pound Cakes Reviewed post and shared Meal Time Monday.
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