German Chocolate Bundt Cake with Homemade Coconut Frosting
Preheat the oven to 350° Fahrenheit. Carefully grease a bundt cake pan with unsalted butter (make sure you get into all the nooks and crannies). Once greased, sprinkle the bundt cake pan with a light layer of flour. Shake off excess flour.
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Instructions. Preheat the oven to 160 C / 320 F. Separate 5 of the eggs and lightly toast the nuts in a pan and let them cool. You can also roast whole nuts in the oven, let them cool and grind finely in a spice grinder or food processor. Melt the Nutella a bit in the microwave or in a water bath. Let cool down.
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With a spatula, stir in the flour and then gently fold in the egg whites. Lastly, mix in the candied fruit. Pour the mixture into the prepared bundt pan, smoothing the top with a spatula. Bake on the middle rack for 1 hour. Remove the cake from the oven, and gently loosen its edges using a heatproof spatula.
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Place half the mixture in the bottom of a greased 10-inch diameter bundt pan. Top with about a third of the caramel, and half the pecans and coconuts. Add the remaining batter and bake in a preheated 350 degree oven for 45-50 minutes, or until a cake tester inserted in the center comes out clean. Cool completely.
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Make the dough. In the bowl of a stand mixer add in the flour, sugar, and yeast. Whisk the dry ingredients to combine. Add in the eggs, butter, warm milk, vanilla, and lemon zest. Use the dough hook attachment to knead the dough for about 10 minutes on medium low speed to fully combine all ingredients.
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For the Cake: Preheat oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10 to 12 minutes. Let cool slightly, then finely chop. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a saucepan, stir together shredded coconut, cream of coconut, and 2.
German Chocolate Bundt Cake
How to make German Chocolate Bundt Cake: Preheat the oven to 350ºF. Grease a 12 cup bundt cake pan with shortening, then dust with all purpose flour. (Or spray with Baker's Joy baking spray or use our cake release ). In a large mixing bowl, whisk together the dry cake mix and pudding mix.
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Pour the juice or rum over the raisins. Crumble the yeast with the sugar into the lukewarm milk and stir until it dissolves. Let stand for 5 minutes. Meanwhile, grease the pan (s) and sprinkle the bottom with the flaked almonds. The dough is enough for a large pan at least 9.5 in/ 24 cm in diameter or two small ones.
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Instructions. Grease and flour a Gugelhupf or bundt cake pan. Add flour, baking powder and corn starch to a bowl and mix well. Separate the eggs into egg whites and egg yolks. Beat the egg whites with a pinch of salt and beat until very soft peaks form. Whisk the butter with the sugar, vanilla sugar and lemon extract until light and creamy.
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Preheat oven to 350°F (180°C). In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
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Instructions: Preheat oven to 350ºF. Grease a bundt cake pan with cooking spray and set aside. Combine cake mix, water, oil, eggs and frosting in a large mixing bowl. Beat with a handheld mixer until smooth. Pour batter into prepared pan. Bake for 50 minutes, until cake tests done. Allow to cool in pan for 10 minutes.
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Turn oven to 350 degrees and place rack in middle of oven. Place the wet ingredients into a large mixing bowl and mix until blended well. Add the cake mix, box of pudding, unsweetened cocoa and sugar. Mix for about 2 minutes on medium speed or until blended well. Turn beater on high for about 1 minute.
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Add the egg yolks one at a time, and beat until smooth. Stir in the vanilla and almond essences. Sift the flour, baking powder and salt three times and fold into the creamed mixture alternately with the milk. Whisk the egg whites until stiff, stir a spoonful into the cake mixture and, when incorporated, fold in the remaining whites carefully.
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Preheat the oven to 350 F (or 325 F if baking convection). Melt the 75 grams of semi sweet chocolate and set aside to cool while you prepare the rest of the batter. In the bowl of a stand mixer, whisk together the flour, baking soda and baking powder. Add in the sugar, eggs, butter, vanilla extract, and sour cream.
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Add the German Chocolate to the half cup of boiling water and stir until it is fully melted. Once cool, add the melted chocolate to the mixing bowl. Mix on medium speed for 3 minutes, until the chocolate is fully incorporated. In a separate bowl, sift together the flour, salt, and baking soda.
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For the cake batter: Preheat oven to 325°. Coat a 12-cup Bundt cake pan with non-stick cooking spray. Sprinkle 1 tablespoon granulated sugar on the inside of bundt pan. Set aside. In a small bowl, combine unsweetened cocoa powder and german chocolate. Add the boiling water and stir until chocolate melts.
