German Chocolate Pound Cake

 

Ingredients

For the Chocolate Pound Cake:

1 cup (2 sticks) unsalted butter, softened

2 ½ cups granulated sugar

4 large eggs, room temperature

4 oz Baker’s German’s Sweet Chocolate, melted and slightly cooled

2 ½ cups all-purpose flour

½ tsp baking soda

½ tsp salt

1 cup buttermilk, room temperature

1 tsp vanilla extract

For the Coconut-Pecan Topping:

1 cup evaporated milk

1 cup granulated sugar

3 egg yolks, lightly beaten

½ cup unsalted butter

1 tsp vanilla extract

1 ⅓ cups sweetened shredded coconut

1 cup chopped pecans

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Instructions

1. Prepare the cake:

Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.

In a large bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Stir in melted German’s chocolate.

In another bowl, whisk flour, baking soda, and salt. Gradually add dry mixture to the butter mixture alternately with buttermilk, beginning and ending with flour.

Mix in vanilla until smooth.

Pour batter into prepared pan and bake 60–70 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 15 minutes, then transfer to a wire rack to cool completely.

2. Make the topping:

In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until mixture thickens (about 10–12 minutes).

Remove from heat and stir in vanilla, coconut, and pecans. Let cool until spreadable.

3. Assemble:

Spoon the coconut-pecan topping generously over the cooled pound cake.

Slice and serve.