Ingredients

For the pound cake :

• 1 cup soft unsalted butter.
• 2 cups white sugar.
• 4 large eggs.
• 1 tablespoon vanilla extract.
• 2 cups plain flour.
• ½ tablespoons baking powder
• ½ tablespoons salt.
• 1 cup sour cream.
• 1 cup German chopped chocolate.
• 1 cup chopped and toasted pecans.

For the German Chocolate Pecan Glaze:

• 1 cup German chopped chocolate.
• ½ cups heavy cream.
• ½ cups of chopped and toasted pecans.

1. Preheat the oven:

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

2. Cream the butter and sugar:

•  Combine softened butter and sugar with a mixer on med speed and beat for 3 to 4 minutes in a large mixing bowl until fluffy.

3. Eggs and vanilla:

• Incorporate eggs one at a time, and add vanilla extract.

4. Mix dry ingredients:

• Whisk together flour, salt and yeast in a different bowl.

5. Combine wet & dry ingredients:

• Gradually add the dry ingredients to the batter base mixing in the sour cream alternately.

6. Min in:

• Delicately fold in the chopped German chocolate and toasted pecans.

7. Bake the cake:

• Fill the prepared tin with the mixture and smooth the top with a spatula.
• Place in the preheated oven for 60 to 70 minutes. Let the cake cool.

8. Make the glaze:

• Heat the heavy cream until it begins to bubble.
• Remove from the heat and add the chopped German chocolate.

9. Glaze & serve:

• Pour the glaze over the cooled pound cake, letting it run down the sides for a nice finish. Top with a sprinkling of toasted pecans. Serve & enjoy.

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