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Home > German Chocolate-Nut Cake

German Chocolate-Nut Cake

German Chocolate-Nut Cake
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Ingredients

Directions

  1. Grease a 9x1-1/2-inch round cake pan; line bottom with waxed paper. Grease waxed paper; set pan aside. In a blender or food processor, combine pecans, sugar, chopped chocolate, cocoa powder, baking powder and baking soda. Cover; blend or process till nuts are ground. Add eggs and vanilla. Blend or process till nearly smooth.
  2. Spread nut mixture in the prepared pan. Bake in a 350 degree F oven about 30 minutes or till a toothpick inserted near center of cake comes out clean.
  3. Remove from oven. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.
  4. To serve, cut into 16 wedges. Place 1 wedge on each dessert plate, drizzle with sauce. Place another wedge on top at a different angle. Drizzle with more sauce. Makes 8 servings.

Toasted Coconut-Pecan Caramel Sauce

Ingredients

  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1 12 1/4 - ounce jar caramel ice cream topping (room temperature)

Directions

  1. Spread coconut and pecans in a thin layer in a shallow baking pan. Bake the coconut and nuts in a 350 degree F oven for 6 to 8 minutes or till the coconut is toasted and the nuts are golden brown, stirring once or twice. Remove from oven. In a medium bowl, stir together caramel ice cream topping (room temperature), coconut and pecans. Serve immediately or heat slightly in microwave before serving. Makes about 1-1/2 cups.

Nutrition Facts

(German Chocolate-Nut Cake)

Servings Per Recipe 8, sat. fat (g) 5, iron (mg) 2, calcium (mg) 121, chol. (mg) 133, fiber (g) 4, sodium (mg) 269, carb. (g) 63, vit. A (IU) 194, Fat, total (g) 28, cal. (kcal) 526, pro. (g) 8
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Source URL (retrieved on May 18, 2013): http://www.midwestliving.com/recipe/chocolate-cakes/whimsical-german-chocolate-nut-cake/

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