German Chocolate Pound Cake

washingtonpost.com

BarbWill

Instant Pot addict! Love to cook! Widowed and live in Sacramento, CA area!

Nonstick cooking spray

1 ounce (28 grams) Baker's German sweet chocolate, chopped

¼ cup (60 grams) regular or low-fat sour cream (do not use nonfat)

1 large egg

½ teaspoon vanilla extract

½ cup (62 grams) all-purpose flour

¼ cup (50 grams) granulated sugar

1 ½ tablespoons unsweetened cocoa powder (natural or Dutch-process)

⅛ teaspoon baking soda

⅛ teaspoon fine salt

3 tablespoons (42 grams) unsalted butter, softened

2 tablespoons sweetened shredded coconut

2 tablespoons chopped pecans

1 ½ tablespoons store-bought or homemade caramel sauce (see related recipe), plus more for optional serving

Directions at washingtonpost.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer