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Preheat Oven:
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan to prepare it for baking.
Cream Butter and Sugar:
In a large bowl, cream together the softened butter and white sugar until light and fluffy, creating a perfect base for the cake.
Add Eggs and Vanilla:
Beat in the eggs one at a time, incorporating fully after each addition. Stir in the vanilla extract for flavor.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This mixture will help create the structure of the cake.
Mix Batter:
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined to keep the cake tender.
Fold in Chocolate and Pecans:
Gently fold in the chopped German chocolate and toasted pecans, distributing them evenly throughout the batter.
Prepare for Baking:
Pour the batter into the prepared bundt pan, smoothing the top to ensure an even bake.
Bake:
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The baking time ensures a perfectly moist cake.
Cool:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step helps in handling the cake without breaking.
For the German Chocolate Pecan Glaze:
Heat Cream:
In a small saucepan, heat the heavy cream until it just begins to simmer, being careful not to let it boil over.
Melt Chocolate:
Remove the saucepan from heat and add the chopped German chocolate. Allow it to sit for a few minutes, then stir until the mixture is smooth and creamy.
Glaze the Cake:
Drizzle the warm glaze over the cooled pound cake, ensuring it covers the surface and drips down the sides for a stunning presentation. Sprinkle with toasted pecans for added texture and flavor.
Enjoy!
Serve this decadent cake at room temperature to allow the flavors to shine. It’s perfect with a cup of coffee or as the grand finale to a special meal.
Storage Options:
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Ensure the cake is covered to retain its moisture and texture.
This Decadent German Chocolate Pecan Pound Cake Delight is not just a dessert; it’s a showstopper that promises to be as enjoyable to look at as it is to eat. Each slice is packed with rich flavors and textures that make it a memorable treat for any chocolate and pecan lover.
