German Chocolate Pecan Pound Cake


1 cup Unsalted butter, softened

2 cups White sugar

4 Eggs

1 tsp Vanilla extract

2 cups All-purpose flour

1/2 tsp Baking powder

1/4 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

1/2 cup Heavy cream

1/2 cup Pecans, chopped and toasted Directions:

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

In a large bowl, cream together the softened butter and white sugar until light and fluffy.

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


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

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

Fold in the chopped German chocolate and toasted pecans.

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

Bake the cake in the preheated oven 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 removing it from the pan to cool completely on a wire rack.

For the German Chocolate Pecan Glaze:

9. In a small saucepan, heat the heavy cream until it just begins to simmer.

10. Remove the saucepan from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.

11. Drizzle the glaze over the cooled pound cake and sprinkle with toasted pecans. Enjoy!!


Leave a Comment