Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan to prevent sticking.

In a large mixing bowl, cream together the softened butter and white sugar until the mixture is light and fluffy.

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined for a smooth batter.

Gently fold in the chopped German chocolate and toasted pecans, ensuring they are evenly distributed throughout the batter.

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes. Carefully remove the cake from the pan and let it cool completely on a wire rack.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Be careful not to let it boil.

Remove the saucepan from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.

Drizzle the glaze over the cooled pound cake and sprinkle with additional toasted pecans for garnish. Serve and enjoy!