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German Chocolate Pound Cake

Irresistible German Chocolate Pound Cake with Coconut Bliss

This German Chocolate Pound Cake, with its rich flavors and coconut pecan frosting, is a must-try dessert for every occasion.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Cooling Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: German
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 oz Baker’s German's Sweet Chocolate Can substitute with semi-sweet chocolate.
  • 1 cup Boiling Water Used to melt the chocolate.
  • 1 cup Unsalted Butter Ensure it's at room temperature.
  • 2 cups Granulated Sugar Sweetness and structure.
  • 2 tsp Vanilla Extract Use pure for best results.
  • 1 tsp Salt Enhances sweetness.
  • 4 large Eggs Room temperature for better mixing.
  • 2.5 cups Cake Flour Can substitute with all-purpose flour.
  • 1 cup Buttermilk Can substitute with milk and vinegar.
For the Coconut Pecan Frosting
  • 1 cup Unsalted Butter Soft for easy mixing.
  • 1 cup Granulated Sugar Can reduce for less sweetness.
  • 3 large Egg Yolks Don't omit.
  • 2 cups Coconut Flakes Choose sweetened or unsweetened.
  • 1 cup Chopped Pecans Toast for enhanced flavor.
  • 1 tsp Vanilla Extract Use pure extract.

Equipment

  • Stand Mixer
  • Square tube pan
  • Parchment paper

Method
 

Preparation
  1. Preheat oven to 300°F (150°C) and prepare the square tube pan with parchment paper and baking spray.
  2. Melt the chocolate with boiling water in a medium bowl and allow it to cool.
  3. Cream together unsalted butter and granulated sugar for about 6 minutes until fluffy.
  4. Mix in vanilla extract and salt, followed by adding ½ cup of cake flour.
  5. Incorporate eggs one by one, beating well after each addition.
  6. Gradually mix in the cooled chocolate mixture.
  7. Alternate adding the remaining flour and buttermilk until just combined.
  8. Pour the batter into the prepared pan and settle it by shaking gently.
  9. Bake for 2.5 to 2.75 hours, checking for doneness early.
  10. Allow the cake to cool in the pan for 30 minutes before inverting it onto a wire rack.

Nutrition

Serving: 1slicesCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Enjoy the cake with vanilla ice cream or freshly whipped cream for an enhanced experience.

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