German Chocolate Pecan Pound Cake

German Chocolate Pecan Pound Cake – Hey y’all! This German Chocolate Pecan Pound Cake is a rich and decadent treat that’s perfect for any special occasion. With a moist pound cake base loaded with chopped German chocolate and toasted pecans, and topped with a luscious chocolate pecan glaze, this dessert is sure to impress. Let’s get baking!

Why You’ll Love This German Chocolate Pecan Pound Cake ?

• Decadent and Rich: Packed with chocolate and pecans, this pound cake is irresistibly indulgent.
• Perfect for Special Occasions: Ideal for holidays, birthdays, or any celebration.
• Moist and Flavorful: Sour cream ensures the cake is moist and flavorful.
• Show-Stopping Presentation: The chocolate pecan glaze makes for a stunning finish.

Ingredients:

For the 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:

1. Preheat the Oven:
   • Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. Cream Butter and Sugar:
   • In a large bowl, cream together the softened butter and white sugar until light and fluffy.
3. Add Eggs and Vanilla:
   • Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking powder, and salt.
5. Mix Batter:
   • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined.
6. Fold in Chocolate and Pecans:
   • Fold in the chopped German chocolate and toasted pecans.
7. Prepare and Bake:
   • Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake:
   • Allow the cake to cool in the pan for 10 minutes before removing it to cool completely on a wire rack.
9. Make the Glaze:
   • In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.
10. Glaze the Cake:
    • Drizzle the glaze over the cooled pound cake and sprinkle with toasted pecans.
11. Serve:
    • Enjoy your decadent German Chocolate Pecan Pound Cake!

German Chocolate Pecan Pound Cake

Variations:

• Different Nuts: Substitute pecans with walnuts or almonds for a different flavor.
• Chocolate Chips: Add chocolate chips to the batter for extra chocolatey goodness.
• Coconut Flakes: Sprinkle toasted coconut flakes on top of the glaze for added texture and flavor.

Equipment:

• 10-inch bundt pan
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Small saucepan
• Wire rack

Storage:

Store any leftovers in an airtight container at room temperature for up to 3 days. This cake can also be frozen for up to 2 months. Thaw in the refrigerator before serving.

What to Serve with This German Chocolate Pecan Pound Cake?

This pound cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also delicious with a cup of coffee or hot cocoa.

Tips:

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for the best mixing results.
• Avoid Overmixing: Mix the batter until just combined to avoid a dense cake.
• Test for Doneness: Check the cake with a toothpick to ensure it’s fully baked before removing from the oven.

FAQ:

Q: Can I use milk chocolate instead of German chocolate?

A: Yes, but the flavor will be slightly different. German chocolate has a distinct flavor that adds to the richness of this cake.

Q: Can I make this cake ahead of time?

A: Yes, you can bake the cake a day in advance and glaze it just before serving.

Q: How do I prevent the cake from sticking to the bundt pan?

A: Make sure to thoroughly grease and flour the pan before adding the batter.

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German Chocolate Pecan Pound Cake

Yield: Makes about 12 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

This German Chocolate Pecan Pound Cake is sure to be a hit at your next gathering. Enjoy making and sharing this delicious and rich dessert with your loved ones!

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Ingredients

• For the 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

Instructions

1. Preheat oven to 325°F (165°C) and grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together the softened butter and white sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined.
6. Fold in the chopped German chocolate and toasted pecans.
7. 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.
8. Allow the cake to cool in the pan for 10 minutes before removing it to cool completely on a wire rack.
9. For the glaze, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.
10. Drizzle the glaze over the cooled pound cake and sprinkle with toasted pecans.

Notes

Approximate Nutrition Information:

• Calories: 450 kcal per serving
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 120mg
• Sodium: 180mg
• Total Carbohydrates: 50g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 6g

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