German Chocolate Pound Cake

Ingredients

Dawn East, Cherokee County

1 ½ cups butter, softened

1 (8 oz. pkg.) cream cheese, softened

3 cups sugar

6 large eggs

1 (4 oz. pkg.) german chocolate, melted and cooled

3 cups all-purpose flour

1/8 tsp. salt

2 tbsp. cocoa

1 tbsp. vanilla extract

Coconut-pecan frosting:

1 (5 oz.) can evaporated milk

¾ cup sugar

½ cup butter

2 egg yolks

1 ½ cups sweetened flaked coconut

¾ cup chopped pecans, toasted

Preparation

Beat butter and cream cheese with an electric mixer until light and creamy.  Add sugar, beating well.  Add eggs one at a time, beating just until yellow disappears.  Blend in cooled melted chocolate.  Combine flour, salt, and cocoa.  Sift onto was paper.  Add gradually to butter mixture, beating until blended after each addition.  Stir in vanilla.  Bake in a greased and floured tube pan in a pre-heated oven at 300 degrees for 1 hour and 35 minutes or until a wooden pick comes out clean.  Cool in pan 15 minutes.  Remove from pan and cool completely on a wire rack.

Coconut-pecan frosting:

In a medium saucepan, combine milk, sugar, butter, and egg yolks.  Cook over medium heat, stirring constantly until thickened and golden brown, approximately 15 minutes.  Remove from heat; stir in coconut and pecans.  Spread on top of cake.  Garnish with melted chocolate.