This **Decadent German Chocolate Pecan Pound Cake Delight** is a rich, moist, and indulgent dessert that combines the deep flavors of German chocolate with the crunch of toasted pecans, all wrapped in a tender pound cake and topped with a luscious chocolate glaze. Here’s how to make it:
Ingredients:
For the Cake:
– 1 cup (2 sticks) 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
For the German Chocolate Pecan Glaze:
– 1 cup German chocolate, chopped
– ½ cup heavy cream
– ½ cup pecans, chopped and toasted
Instructions:
1. Preheat and Prepare:
– Preheat your oven to **325°F (165°C)**.
– Grease and flour a **10-inch bundt pan** thoroughly to prevent sticking.
2. Make the Cake Batter:
1. **Cream Butter and Sugar:** In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
2. **Add Eggs and Vanilla:** Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
3. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, and salt.
4. **Alternate Wet and Dry:** Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
5. **Fold in Chocolate and Pecans:** Gently fold in the chopped German chocolate and toasted pecans.
3. 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.
– Let the cake cool in the pan for **10 minutes**, then invert it onto a wire rack to cool completely.
4. Make the Glaze:
1. **Heat the Cream:** In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. **Melt the Chocolate:** Remove from heat and add the chopped German chocolate. Let it sit for **2-3 minutes**, then stir until smooth and glossy.
3. **Glaze the Cake:** Drizzle the warm glaze over the cooled cake and immediately sprinkle with the remaining toasted pecans.
5. Serve:
– Slice and enjoy! This cake pairs wonderfully with a scoop of vanilla ice cream or a cup of coffee.
Tips for Success:
– **Toasting Pecans:** Spread pecans on a baking sheet and toast at **350°F (175°C)** for **5-7 minutes** until fragrant. Cool before using.
– **Room Temperature Ingredients:** Ensure butter, eggs, and sour cream are at room temperature for a smoother batter.
– **Storage:** Store in an airtight container at room temperature for up to **3 days** or refrigerate for up to **5 days**.
This cake is a showstopper—perfect for holidays, special occasions, or anytime you crave a slice of chocolatey, nutty heaven! 
