Small German Chocolate Cake ( 9 inch)
- 1 1/2 cups broken pecans
- 3/4 cup white sugar
- 1/3 cup coarsely chopped sweet baking chocolate
- 1/4 cup unsweetened cocoa powder
- 1 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 5 eggs
- 1 1/2 Teaspoons vanilla
Coconut Pecan Caramel Sauce
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
- one 12 1/4 ounce jar caramel ice cream topping, room temperature
Grease the sides and bottom of a 9 inch round cake pan. Line the bottom of the pan with parchment paper and grease the parchment paper. Set the pan aside.Place the pecans, sugar, chopped chocolate, cocoa powder, baking powder and baking soda in the bowl of a food processor. Pulse the ingredients together until the nuts are ground up. Add the eggs and vanilla to the processor bowl. Process until the mixture is almost smooth.Spread the mixture into your prepared 9 inch round baking pan. Bake in a preheated 350 degree oven 30 minutes or until a toothpick inserted in the center comes out clean.Remove the pan from the oven to a wire rack to cool for 10 minutes. Remove the cake from the pan and place it on a wire rack to cool completely.
Spread the coconut and pecans in a single layer on a cookie sheet. Bake at 350 degrees for about 8 minutes or until the coconut is toasted and the nuts are golden brown. Stir once or twice during the baking time. Remove the pan from the oven and set it aside.Place the caramel ice cream topping, and the coconut and pecans in a medium bowl. Stir to combine the ingredients. Serve the topping warm over sliced pieces of cake. Refrigerate any leftovers. Microwave the sauce to use at a later time to top cake slices.