German Chocolate Pecan Pound Cake with rich caramel and chocolate drizzle.
Here’s a quick guide to making it:
Steps:
Prepare the Batter: Cream butter and sugar, then add eggs one at a time. Mix in flour, baking powder, and a pinch of salt, alternating with milk to create a smooth batter. Fold in chopped pecans and chocolate chunks.
Bake the Cake: Pour the batter into a greased bundt or loaf pan. Bake in a preheated oven at 350°F (175°C) until a toothpick inserted comes out clean, around 50-60 minutes. Let it cool completely.
Add the Toppings: Drizzle warm caramel and chocolate sauce over the cooled cake. Top with extra pecans for a nutty crunch.
Serve and Enjoy: Slice and enjoy this indulgent dessert!
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