> Tulip Renegade wrote:
> Decadent German Chocolate Pecan Pound Cake Delight > > Ingredients:
> For the Cake: > 1 cup unsalted butter, softened > 2 cups white sugar > 4 eggs > 1 tsp vanilla extract > 2 cups all-purpose flour > 1/2 tsp baking powder > 1/4 tsp salt > 1 cup sour cream > 1 cup German chocolate, chopped > 1 cup pecans, chopped and toasted > > For the German Chocolate Pecan Glaze: > 1 cup German chocolate, chopped > 1/2 cup heavy cream > 1/2 cup pecans, chopped and toasted > > Directions: > Preheat Oven: Preheat the oven to 325F (165C) and grease and flour
a 10-inch bundt pan. > > Cream Butter and Sugar: In a large bowl, cream together the
softened butter and white sugar until light and fluffy. > > Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in
the vanilla extract. > > Combine Dry Ingredients: In a separate bowl, whisk together the
flour, baking powder, and salt. > > Mix Batter: Gradually add the dry ingredients to the butter
mixture, alternating with the sour cream, mixing until just combined.
> > Fold in the chopped German chocolate and toasted pecans.
> > Prepare for Baking: Pour the batter into the prepared bundt pan and
smooth the top. > > Bake: Bake the cake in the preheated oven for 60-70 minutes, or
until a toothpick inserted into the center comes out clean. > > Cool: Allow the cake to cool in the pan for 10 minutes before
removing it from the pan to cool completely on a wire rack. > > For the German Chocolate Pecan Glaze: > > Heat Cream: In a small saucepan, heat the heavy cream until it just
begins to simmer. > > Melt Chocolate: Remove the saucepan from heat and add the chopped
German chocolate. Let it sit for a few minutes, then stir until smooth
and creamy. > > Glaze the Cake: Drizzle the glaze over the cooled pound cake and
sprinkle with toasted pecans. > > Enjoy! > > Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90
minutes | Kcal: 450 kcal per serving | Servings: 12
servings
Here is an older recipe for GERMAN'S CHOCOLATE CAKE
1 package Baker's German's Sweet Chocolate
1/2 cup boiling water
1 cup butter* 2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon soda
2 1/2 cups sitted Swans Down Cake Flour
1 cup buttermilk
4 egg whites
*Or use margarine or other shortening.
Melt chocolate in 1/2 cup boiling water. Cool. Cream butter and sugar
until light and fluffy. Add egg yolks, one at a time, and beat well
after each. Add the melted chocolate and vanilla. Mix well.
Sift together the salt, soda, and flour. Then add alternately with
buttermilk to chocolate mixture, beating well. Beat until batter is
smooth.
Beat egg whites until stiff peaks form. Fold into batter. Pour into
three 8- or 9-inch cake layer pans, lined on bottoms with paper. Bake in moderate oven (350F.) 35 to 40 minutes. Cool. Frost tops only
with Coconut-Pecan Frosting (below), or use any favorite frosting or
whipped cream.
COCONUT-PECAN FROSTING. Combine 1 cup of evaporated milk, 1 cup of
sugar, 3 egg yolks, 1/4 pound margarine, and 1 teaspoon vanilla in
saucepan. Cook and stir over medium heat until mixture thickens-takes
about 12 minutes.
Add about 1⅓ cups Baker's Coconut and 1 cup of chopped pecans.
Beat until frosting is cool and thick enough to spread. Makes 2⅔
cups.
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Re: Decadent German Chocolate Pecan Pound Cake Delight