This moist and flavorful cake is packed with chocolate, pecans, and a rich glaze. The perfect combination of flavors and textures will leave you craving more. Enjoy this special occasion cake for a sweet treat.
Ingredients
- For the Cake:
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1 cup unsalted butter, softened
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2 cups white sugar
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4 eggs
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1 tsp vanilla extract
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2 cups all-purpose flour
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½ tsp baking powder
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¼ tsp salt
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1 cup sour cream
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1 cup German chocolate, chopped
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1 cup pecans, chopped and toasted
- For the German Chocolate Pecan Glaze:
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1 cup German chocolate, chopped
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½ cup heavy cream
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½ cup pecans, chopped and toasted
Directions
- 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. Enjoy!
