Description
Indulgent German chocolate pecan pound cake promises a rich, moist journey through layers of Southern comfort and European elegance. Nutty pecans and silky chocolate blend seamlessly, inviting you to savor each delectable slice with pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 1 1/2 cups (300 grams) granulated sugar
- 4 large eggs
- 2 1/2 cups (313 grams) all-purpose flour
- 1 cup (240 milliliters) buttermilk
- 1 cup (170 grams) German chocolate, chopped
- 1/2 cup (60 grams) chopped pecans
Leavening Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Set the oven to 325F (165C) and thoroughly coat a 10-inch Bundt pan with grease and flour to prevent sticking.
- Using an electric mixer, whip softened butter and sugar until pale and airy. Incorporate eggs individually, ensuring thorough blending after each addition. Mix in vanilla extract until well combined.
- In a separate mixing bowl, sift together dry ingredients: flour, baking powder, baking soda, and salt. Alternate adding dry ingredients and buttermilk to the butter mixture, ensuring even incorporation. Gently fold in chopped German chocolate and pecans to distribute evenly throughout the batter.
- Transfer batter into the prepared Bundt pan, smoothing the surface with a spatula. Bake for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean. Allow cake to rest in the pan for 10 minutes before carefully releasing onto a wire cooling rack.
- Prepare frosting by combining evaporated milk, sugar, butter, and egg yolks in a saucepan. Cook over medium heat, continuously stirring until the mixture thickens and bubbles. Remove from heat and fold in vanilla extract, shredded coconut, and chopped pecans. Allow frosting to cool slightly before generously spreading over the completely cooled pound cake.
Notes
- Select high-quality German chocolate with at least 50-60% cocoa content for deeper, richer flavor profiles.
- Toast pecans before adding to the batter to enhance their nutty, aromatic characteristics and prevent them from becoming soggy.
- Use room temperature ingredients, especially eggs and butter, to ensure smoother batter and more even cake texture.
- Check cake doneness early to prevent overcooking, as pound cakes can dry out quickly if baked too long.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 393 kcal
- Sugar: 26 g
- Sodium: 174 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.4 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 83 mg