- Preheat & Prep the Pan:
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan to prevent sticking. - Cream Butter & Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. - Incorporate Eggs & Vanilla:
Add the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. - Mix the Batter:
Gradually add the dry mixture to the butter mixture, alternating with the sour cream. Mix until just combined, avoiding overmixing. - Fold in Chocolate & Pecans:
Gently fold in the chopped German chocolate and toasted pecans, distributing them evenly. - Bake the Cake:
Pour the batter into the prepared bundt pan, smoothing the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. - Cool Completely:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool fully.
PREPARING THE CHOCOLATE PECAN GLAZE:
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