Preparation

Step 1: Prepare the Chocolate Pound Cake Batter

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.

2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 4–5 minutes.

3. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.

4. Add the melted German’s sweet chocolate and mix well until smooth and fully blended.

Step 2: Mix Dry Ingredients

5. In a separate bowl, sift together the flour, baking soda, and salt.

6. Gradually add the dry ingredients to the chocolate mixture alternately with buttermilk, beginning and ending with flour.

7. Stir in the vanilla extract and sour cream. The batter should be thick and velvety.

Step 3: Bake the Cake

8. Pour the batter into the prepared pan and tap it gently to remove air bubbles.

9. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Step 4: Prepare the Coconut-Pecan Frosting

11. In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.

12. Cook, stirring constantly, until thickened—about 10–12 minutes.

13. Remove from heat and stir in coconut, pecans, and vanilla. Let the mixture cool until it thickens enough to spread.

Step 5: Assemble the Cake

14. Once the cake has completely cooled, generously spread the coconut-pecan frosting over the top and sides.

15. For a decorative touch, press chopped pecans or toasted coconut along the bottom edge or top