Chicken Club Pasta Salad Recipe
By: Isabella Evans
Read RecipeSo grab your aprons and get ready to embark on a culinary adventure! This recipe might look a little intimidating at first, but trust me, it's easier than you think. And the result? Pure joy, a cake that's as satisfying as a warm hug on a cold day. Let's get baking!
Decadent German Chocolate Pecan Pound Cake Delight
INGREDIENTS
This recipe is all about the quality ingredients, so don't be afraid to splurge a little!
For the Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
For the German Chocolate Topping:
1 cup packed light brown sugar
1/2 cup unsweetened cocoa powder
1/2 cup milk
1/4 cup butter
1 teaspoon vanilla extract
1/2 cup chopped pecans
DIRECTIONS
Get ready to create a masterpiece!
1. Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This will ensure that your cake doesn't stick and releases beautifully. You can also use parchment paper, it's a bit easier to clean up afterwards.
2. Make the Cake Batter
In a large bowl, whisk together the flour, baking soda, and salt. This is your dry ingredient base, and it's important to whisk it thoroughly so the ingredients are evenly distributed.
In a separate bowl, cream together the sugar and butter until light and fluffy. This is where your mixer comes in handy! Use the paddle attachment and beat it for about 3-4 minutes until the mixture is pale and airy.
Beat in the eggs one at a time, making sure to mix them well before adding the next.
In a small bowl, whisk together the buttermilk and vanilla extract. This will create a smooth, flavorful liquid that will add richness and moisture to your cake.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Remember to mix on low speed just until combined. Don't overmix! Overmixing will result in a tough cake.
3. Bake the Cake
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. This is how you know the cake is fully cooked and ready to be enjoyed.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This gives the cake time to set and prevent it from sticking to the pan.
4. Prepare the German Chocolate Topping
While the cake is cooling, let's make the irresistible topping. In a saucepan over medium heat, combine the brown sugar, cocoa powder, milk, and butter. Cook, stirring constantly, until the mixture is smooth and bubbly. Remove from the heat and stir in the vanilla extract.
Pour the topping over the cooled cake and sprinkle with the chopped pecans. The heat from the cake will melt the topping and create a beautiful, glossy glaze that will make your taste buds sing.
5. Enjoy!
Once the topping has set, it's time to indulge in this heavenly creation! Serve warm or at room temperature, and don't be shy about adding a scoop of vanilla ice cream or a dollop of whipped cream. It's your cake, your rules!
You've created a masterpiece, a German Chocolate Pecan Pound Cake Delight that's sure to impress. Enjoy every delicious bite, and don't forget to share this recipe with your friends and family!
Tip: Store any leftover cake in an airtight container at room temperature for up to 2 days. You can also freeze it for up to 3 months. Thaw overnight in the refrigerator before serving.
Now, get baking and let the good times roll!
