German Chocolate Bundt Cake Recipe With Frosting

Combine cocoa and baking chocolate in a small bowl; Cream the butter and the sugar until fluffy.

German Chocolate Bundt Cake Recipe Chocolate bundt

Combine the flour with the salt and baking soda and set aside.

German chocolate bundt cake recipe with frosting. Preheat oven to 325 degrees. Combine all ingredients, in order listed, and beat on low speed just until mixed. It starts with a box of german chocolate cake mix and a can of coconut pecan frosting.

Place both in a mixing bowl, add water, eggs, and oil. Mix all ingredients (including the icing), in mixer at medium speed 2 minutes. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Stir in the brown sugar, yolks, salt and vanilla. Microwave it on the high setting at 30 seconds intervals, until the chocolate melts down and the mixture becomes perfectly smooth. 4 ounces german’s sweet chocolate, melted and slightly cooled.

Add vanilla and egg whites, 1 at a time, beating well after each addition. Mix with a hand mixer until the cake batter is smooth. Sprinkle with 1 tablespoon granulated sugar.

Add eggs, one at a time, beating well after each addition. Stir in coconut and pecans. Combine ¼ cup flour and brown sugar in a small bowl;

Preheat oven to 350 degrees f. Increase speed to medium and beat for 2 minutes. Stir the chocolate thoroughly into the water and set aside to cool.

In a small bowl, add chocolate and microwave 1 minute, stir. Pour the mixture over the coconut pecan mix (from step 1) and stir. Drizzles of homemade salted caramel sauce provide a buttery glaze.

Pour the dark chocolate chips in with the hot heavy cream, place a lid on the saucepan, and let it sit for 3 minutes. Sprinkle some toasted coconuts over the cake. (do this before you turn on the heat.).

Pour the sweetened condensed milk into a heavy bottomed sauce pan. Spread it over the bundt cake evenly. German chocolate bundt cake is a chocolate quick bread made with coconut milk & ribboned with toasted pecans & coconut flakes.

Grease and lightly flour a bundt pan. Put the butter, toasted coconut, toasted pecans, and salt in a medium bowl and set aside. Instructions preheat oven to 325°f (170°c).

Pour the batter in a bundt cake pan and bake. Stir the mixture constantly, until thickened. Do this in a double boiler or in a small stainless steel bowl set over a pan of simmering water.

Melt the chocolate in the boiling water. Gently stir until all of the chocolate has melted and combined with the cream. In a small saucepan, heat the evaporated milk, both sugars, and egg yolks over medium heat.

Add boiling water, stirring until chocolate melts. Pour the ganache over the completely cooled bundt cake and drizzle with the cookie butter (optional). In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.

This cake is super easy to make. If using a candy thermometer, bring heat to 195°. Grease and flour 12 cup tube pan or bundt pan.

In a large bowl, sift together flour, cocoa powder, baking powder and salt, set aside. 1 can coconut pecan frosting 1 box german chocolate cake mix preheat oven to 350 degrees.

How to Make a 12 Minute German Chocolate Cake Recipe