Recipe: Coconut-Pecan-Topped German Chocolate Cake (pound cake variation, tube pan)
Desserts - CakesCOCONUT-PECAN-TOPPED GERMAN CHOCOLATE CAKE
"German chocolate cake has long been one of my favorites, but because the filling is so rich I've always managed to leave some on my plate. With this in mind, I decided to try a pound cake variety using some of the filling ingredients as a topping. So instead of the familiar German chocolate layer cake, this one is a bit different. It is made in a tube pan so the cake sits "right side up."
FOR THE CAKE:
1 (6 ounce) package German sweet chocolate
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk
FOR THE TOPPING:
3/4 cup (1 1/2 sticks) butter or margarine, melted
1 1/2 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1 cup sweetened grated coconut
1 1/2 cups coarsely chopped pecans
Evaporated milk as needed (5 to 6 ounces)
Do not preheat the oven. Grease and flour a 12-cup tube pan.
Melt the chocolate in the top of a double boiler over simmering water or in a microwave oven. Let it cool.
Sift the flour, baking soda, and salt together in a medium-size bowl. Set aside.
In a large mixing bowl, beat the butter and sugar with an electric mixer on low speed until the mixture is creamy, 3 to 4 minutes. Add the eggs, vanilla, and buttermilk and blend well. Gradually add the dry ingredients and stir until the mixture is well blended. Add the melted chocolate and blend well. Pour the batter into the prepared pan and set aside.
TO MAKE THE TOPPING:
In a medium-size mixing bowl, blend the butter, sugar, and vanilla together. Stir in the coconut and pecans. Slowly add the evaporated milk, stirring well after each addition, until the mixture is thick and spreadable - be careful not to let it become too soft.
Set the oven to 300 degrees F.
Top the batter with the topping. When the cake is fully "topped," place it in the oven and bake until a cake tester inserted in the center of the cake comes out clean, about 1 1/2 hours. Let the cake cool in the pan.
Invert onto a plate and allow to cool thoroughly before slicing.
Makes 1 tube cake, 20 generous slices
Source: Special Recipes from the Charleston Cake Lady by Teresa Pregnall
"German chocolate cake has long been one of my favorites, but because the filling is so rich I've always managed to leave some on my plate. With this in mind, I decided to try a pound cake variety using some of the filling ingredients as a topping. So instead of the familiar German chocolate layer cake, this one is a bit different. It is made in a tube pan so the cake sits "right side up."
FOR THE CAKE:
1 (6 ounce) package German sweet chocolate
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk
FOR THE TOPPING:
3/4 cup (1 1/2 sticks) butter or margarine, melted
1 1/2 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1 cup sweetened grated coconut
1 1/2 cups coarsely chopped pecans
Evaporated milk as needed (5 to 6 ounces)
Do not preheat the oven. Grease and flour a 12-cup tube pan.
Melt the chocolate in the top of a double boiler over simmering water or in a microwave oven. Let it cool.
Sift the flour, baking soda, and salt together in a medium-size bowl. Set aside.
In a large mixing bowl, beat the butter and sugar with an electric mixer on low speed until the mixture is creamy, 3 to 4 minutes. Add the eggs, vanilla, and buttermilk and blend well. Gradually add the dry ingredients and stir until the mixture is well blended. Add the melted chocolate and blend well. Pour the batter into the prepared pan and set aside.
TO MAKE THE TOPPING:
In a medium-size mixing bowl, blend the butter, sugar, and vanilla together. Stir in the coconut and pecans. Slowly add the evaporated milk, stirring well after each addition, until the mixture is thick and spreadable - be careful not to let it become too soft.
Set the oven to 300 degrees F.
Top the batter with the topping. When the cake is fully "topped," place it in the oven and bake until a cake tester inserted in the center of the cake comes out clean, about 1 1/2 hours. Let the cake cool in the pan.
Invert onto a plate and allow to cool thoroughly before slicing.
Makes 1 tube cake, 20 generous slices
Source: Special Recipes from the Charleston Cake Lady by Teresa Pregnall
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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