1. Preheat Oven: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and white sugar until the mixture is light and fluffy.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
5. Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined for a smooth batter.
6. Fold in Chocolate and Pecans: Gently fold in the chopped German chocolate and toasted pecans, ensuring they are evenly distributed throughout the batter.
7. Prepare for Baking: Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: 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.

For the German Chocolate Pecan Glaze:

1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Be careful not to let it boil.
2. Melt Chocolate: Remove the saucepan from heat and add the chopped German chocolate. Let it sit for a few minutes, then stir until smooth and creamy.
3. Glaze the Cake: Drizzle the glaze over the cooled pound cake and sprinkle with additional toasted pecans for garnish. Serve and enjoy!