Description

This Decadent German Chocolate Pecan Pound Cake features a moist, buttery pound cake infused with chopped German chocolate and toasted pecans, topped with a rich German chocolate pecan glaze for a truly indulgent dessert.

Ingredients

1 cup unsalted butter, softened

2 cups white sugar

4 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1 cup sour cream

1 cup German chocolate, chopped

1 cup pecans, chopped and toasted

1 cup German chocolate, chopped (for glaze)

½ cup heavy cream

½ cup pecans, chopped and toasted (for glaze)

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Instructions

Preheat the oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
Prepare the cake batter: In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
Fold in chocolate and pecans: Gently fold in the chopped German chocolate and toasted pecans.
Bake the cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the glaze: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove 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. Sprinkle with the additional toasted pecans.

Notes

You can substitute semi-sweet chocolate chips for German chocolate in the cake and glaze if needed.

For a gluten-free version, use a gluten-free flour blend in place of all-purpose flour.

Add ½ cup of shredded coconut for a tropical twist.

If you prefer, skip the glaze and enjoy the cake as is.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 120mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g
Cholesterol: 55mg