German-Chocolate Cake

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

ingredients

1 1/2 cups broken pecans
3/4 cup sugar
1/3 cup coarsely chopped sweet baking chocolate
1/4 cup Dutch-processed or unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
5 eggs
1 1/2 teaspoons vanilla
Toasted Coconut-Pecan Caramel Sauce (recipe follows)

directions

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 until nearly smooth.

Spread nut mixture in the prepared pan. Bake in a 350 degrees oven about 30 minutes or until a toothpick inserted near center of the 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.
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

Spread coconut and pecans in a thin layer in a shallow baking pan. Bake in a 350 degrees 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, coconut, and pecans. Serve immediately or warm slightly in microwave before serving. Makes about 1-1/2 cups.

nutrition facts
(Shortcut German-Chocolate Cake)

Servings Per Recipe 8, vit. C (mg) 0, sodium (mg) 269, iron (mg) 2, vit. A (IU) 194, pro. (g) 8, calcium (mg) 121, cal. (kcal) 526, Fat, total (g) 28, carb. (g) 63, sat. fat (g) 5, chol. (mg) 133, fiber (g) 4