🍫 Decadent German Chocolate Pecan Pound Cake

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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

1. Prepare the Cake

  1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

  2. In a large bowl, cream butter and sugar until light and fluffy.

  3. Beat in eggs one at a time, then stir in vanilla.

  4. In a separate bowl, whisk flour, baking powder, and salt.

  5. Gradually add dry ingredients to butter mixture, alternating with sour cream. Mix until just combined.

  6. Fold in chopped German chocolate and toasted pecans.

  7. Pour batter into prepared pan and smooth the top.

  8. Bake for 60–70 minutes, or until a toothpick comes out clean.

  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Glaze

  1. In a small saucepan, heat heavy cream until it begins to simmer.

  2. Remove from heat, add German chocolate, and let sit for 2–3 minutes. Stir until smooth.

  3. Drizzle glaze over cooled cake. Sprinkle with toasted pecans.

Tips for Success

  • Toast Pecans: Spread on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until fragrant.

  • Sour Cream Swap: Use plain Greek yogurt if needed.

  • Storage: Airtight container at room temp for 3 days, or refrigerate for longer. Freezes well wrapped in plastic and foil.

⏱ Prep Time: 20 min
🔥 Bake Time: 60–70 min
🍽 Servings: 12–14
📈 Calories: ~450 per serving

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