Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups white sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- tsp baking powder
- 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
- cup heavy cream
- cup pecans, chopped and toasted
Directions:
- Preheat Oven: Preheat the oven to 325F 165C 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. Enjoy!
- Prep Time: 20 minutes Cooking Time: 70 minutes Total Time: 90 minutes Kcal: 450 kcal per serving Servings: 12 servings