Decadent German Chocolate Pecan Pound Cake Delight

Directions

Prepare the Pound Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or tube pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy. This should take about 4-5 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
5. Combine Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
6. Add German Chocolate: Gently fold in the chopped German chocolate.
7. Bake: Pour the batter into the prepared Bundt pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Topping:

1. Melt the German Chocolate: In a small saucepan, melt the German chocolate over low heat, stirring until smooth. Set aside to cool slightly.
2. Combine Topping Ingredients: In a medium bowl, mix together the sweetened condensed milk, shredded coconut, chopped pecans, melted chocolate, and butter. Stir until everything is well combined.

Assemble the Cake:

1. Top the Cake: Once the pound cake has completely cooled, spread the German chocolate pecan topping evenly over the top of the cake. The topping will be thick, so use a spatula to gently spread it across the surface.
2. Serve: Slice the cake and serve! This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips & Variations

• Make It a Layer Cake: For a more extravagant presentation, you can slice the pound cake in half horizontally and spread the topping between the layers as well as on top.
• Use Other Nuts: If you’re not a fan of pecans, feel free to swap them out for walnuts or almonds for a different twist.
• Make Ahead: This cake can be baked a day ahead of time. Just store it tightly wrapped in plastic wrap at room temperature, and add the topping right before serving.
• Freezing Tip: If you want to freeze this cake, bake it, cool it, and wrap it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 2 months. Let it thaw at room temperature before serving.