•INGREDIENTS:
For the Cake:
1 cup unsalted butter, softened
2 cups white sugar
4 eggs
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup sour cream
1 cup German chocolate, chopped
1 cup pecans, chopped and toasted
For the German Chocolate Pecan Glaze:
1 cup German chocolate, chopped
½ cup heavy cream
½ cup pecans, chopped and toasted
•INSTRUCTIONS:
Preheat Oven: Preheat the oven to 325°F (165°C) and grease and flour a 10-inch bundt pan.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and white sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined.
Fold in Chocolate and Pecans: Fold in the chopped German chocolate and toasted pecans.
Prepare for Baking: Pour the batter into the prepared bundt pan and smooth the top.
Bake: Bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.
For the German Chocolate Pecan Glaze:
Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer.
Melt Chocolate: Remove the saucepan from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.
Glaze the Cake: Drizzle the glaze over the cooled pound cake and sprinkle with toasted pecans.