Description
This Decadent German Chocolate Pecan Pound Cake is a rich and indulgent dessert featuring buttery pound cake loaded with chopped German chocolate and toasted pecans, crowned with a silky chocolate-pecan glaze. Perfect for special occasions or holidays, this cake is a show-stopping treat for chocolate lovers.
Ingredients
For the Cake:
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1 cup unsalted butter, softened
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2 cups white sugar
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4 large eggs
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 cup sour cream
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1 cup German chocolate, chopped
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1 cup pecans, chopped and toasted
For the German Chocolate Pecan Glaze:
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1 cup German chocolate, chopped
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1/2 cup heavy cream
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1/2 cup pecans, chopped and toasted
Instructions
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Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
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In a large bowl, cream butter and sugar together until light and fluffy.
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Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add dry ingredients to the wet mixture, alternating with sour cream.
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Fold in chopped German chocolate and toasted pecans.
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Pour batter into prepared pan and bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
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Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Glaze:
9. Heat heavy cream in a small saucepan until it just begins to simmer.
10. Remove from heat and stir in chopped German chocolate until smooth.
11. Mix in toasted pecans and let glaze thicken slightly.
12. Drizzle glaze over cooled cake.
Notes
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For added flavor, stir a splash of bourbon into the glaze.
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Store cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
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Let glaze set for 15 minutes before slicing for cleaner cuts.
