Description
A rich and decadent pound cake infused with the 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
- 1/2 cup cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup buttermilk
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and grease a bundt cake 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 extract.
- In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the buttermilk. Fold in the pecans.
- Pour batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.