Snickers Surprise Pound Cake

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.

In a large bowl, cream together the softened 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, whisk together the flour, baking powder, baking soda, and salt.

Alternately add the dry ingredients and the buttermilk/sour cream mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, then fold in the chopped pecans and shredded German chocolate.

Pour the batter into your prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, corn syrup, and vanilla extract until smooth and pourable.

Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set before slicing and serving.

Tips:

For an extra Snickers punch, you can sprinkle some chopped Snickers bars on top of the cake before adding the glaze.
To toast the pecans for an extra layer of flavor, spread them on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-7 minutes, stirring occasionally, until fragrant. Let cool before adding them to the batter.