Coconut, pecans and caramel make a sweet sauce for a twist on German chocolate cake.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
36 mins
cool:
10 mins
total:
1 hr 16 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For cake: Grease a 9x1-1/2-inch round cake pan; line bottom with parchment paper. Grease parchment paper; set pan aside. In a blender or food processor, combine pecans, sugar, chopped chocolate, cocoa powder, baking powder and baking soda, pulsing until nuts are ground. Add eggs and vanilla. Blend or process till nearly smooth.

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  • Spread nut mixture in the prepared pan. Bake in a 350° oven about 30 minutes or till a toothpick inserted near center of cake comes out clean.

  • Remove from oven. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.

  • To serve, cut into wedges and place on dessert plates. Drizzle with Toasted Coconut-Pecan Caramel Sauce.

Nutrition Facts

526 calories; fat 28g; cholesterol 133mg; saturated fat 5g; carbohydrates 63g; insoluble fiber 4g; protein 8g; vitamin a 194.4IU; sodium 269mg; calcium 121.2mg; iron 1.6mg.
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