In a saucepan, sprinkle gelatin over 1 cup of the milk then let stand for a minute.
Place over low heat; stir until gelatin is completely dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly, until chocolate is melted. Whisk or beat the mixture to blend chocolate in thoroughly. Stir in remaining 1 cup of milk. Pour mixture into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Fold in the chopped pecans, whipped topping, and pound cake cubes. Turn into a 9-inch springform pan or 2-quart bowl and chill until set.
Serves 10 to 12.