Description
A rich and delicious pound cake that features the decadent flavors of German chocolate and crunchy pecans.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup chopped pecans
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and grease a 10-inch bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, mix the flour, cocoa powder, baking powder, and salt. Gradually blend in the dry ingredients alternately with the buttermilk, mixing just until incorporated. Fold in the chopped pecans.
- Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing it.
Notes
You can customize the seasonings to taste.