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.