Decadent German Chocolate Pecan Pound Cake Delight Ingredients: For the Cake: 1 cup unsalted butter, softened 2 cups white sugar 4 eggs 1 tsp vanilla extract 2 cups all-purpose flour ½ tsp baking powder ¼ 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 ½ cup heavy cream ½ cup pecans, chopped and toasted Directions: Preheat Oven: Preheat the oven to 325°F (165°C) and grease and flour a 10-inch bundt pan. Cream Butter and Sugar: In a large bowl, cream together the softened butter and white sugar until light and fluffy. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined. Fold in Chocolate and Pecans: Fold in the chopped German chocolate and toasted pecans. Prepare for Baking: Pour the batter into the prepared bundt pan and smooth the top. Bake: Bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool: Allow the cake to cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack. For the German Chocolate Pecan Glaze: Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer. Melt Chocolate: Remove the saucepan from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy. Glaze the Cake: Drizzle the glaze over the cooled pound cake and sprinkle with toasted pecans. Enjoy! Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90 minutes | Kcal: 450 kcal per serving | Servings: 12 servings Blossom Where You Are Deborah Murrell Dudley
You are more than welcome.
Decadent German Chocolate Pecan Pound Cake Delight
Ingredients:
For the Cake:
1 cup unsalted butter, softened
2 cups white sugar
4 eggs
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
¼ 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
½ cup heavy cream
½ cup pecans, chopped and toasted
Directions:
Preheat Oven: Preheat the oven to 325°F (165°C) and grease and flour a 10-inch bundt pan.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and white sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined.
Fold in Chocolate and Pecans: Fold in the chopped German chocolate and toasted pecans.
Prepare for Baking: Pour the batter into the prepared bundt pan and smooth the top.
Bake: Bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes before removing it from the pan to cool completely on a wire rack.
For the German Chocolate Pecan Glaze:
Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer.
Melt Chocolate: Remove the saucepan from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.
Glaze the Cake: Drizzle the glaze over the cooled pound cake and sprinkle with toasted pecans. Enjoy!
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90 minutes | Kcal: 450 kcal per serving | Servings: 12 servings
Blossom Where You Are
Deborah Murrell Dudley
❤🙏🏽thank you pastor
Pastor please share the recipe for the cake?