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German Chocolate Pecan Pound Cake

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Ingredients
  

For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large 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
 

To prepare the cake:

  • Pre-heat the oven to 325°F; grease and flour a bundt pan thoroughly to prevent sticking.
  • In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir in the vanilla extract.
  • In a separate medium bowl, whisk together the flour, baking powder, and salt.
  • Gradually mix the dry ingredients into the butter mixture, alternating with the sour cream; begin and end with the dry ingredients.
  • Gently fold in the chopped German chocolate and toasted pecans until evenly distributed.
  • Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  • Place the cake in the pre-heated and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven; allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

To prepare the glaze:

  • In a small saucepan, heat the heavy cream, over medium heat, until it begins to simmer.
  • Remove from the heat and add the chopped German chocolate.
  • Allow it to sit for 2 to 3 minutes, then stir until smooth and glossy.
  • Stir in the toasted pecans; set aside.

To glaze the cake:

  • Once the cake has cooled completely, pour the warm glaze over the top, allowing it to drizzle down the sides.
  • Garnish with extra pecans, if desired.