Monday, July 18, 2016

German Chocolate Bundt Cake.

I love when Lauren comes to visit!  She makes amazing things like THIS in my kitchen!
 
German Chocolate Bundt Cake

for cake:
1 chocolate cake mix - any brand will work
1 small box instant chocolate pudding
1/4 cup unsweetened cocoa powder
1/2 cup sugar
3/4 cup vegetable oil (I used coconut oil)
4 eggs
1 cup sour cream

topping:
6 oz can EVAPORATED milk
2 egg yokes
1 teaspoon vanilla
3/4 cup sugar
6 tablespoons butter
1 1/2 cups coconut sweet flakes
3/4 cups chopped pecans

frosting:
8 oz. cream cheese
1/4 cup butter
2 cups powdered sugar
1/2 cup unsweetened cocoa
1 teaspoon vanilla
pinch of salt.

Cake:
Preheat oven to 350 degrees and place the rack in the middle of the oven.  Place the wed 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 beaters on high for about 1 minutes.

Generously grease a bundt pan.  Pour the cake batter into the pan and bake for about 45-50 minutes of until the cake springs back when touched lightly.  Remove from oven and let cool for about 10 minutes, then turn cake out onto cooking rack and let cool top side down until completely cooled.

Make the topping and frosting while cake is baking;

Topping:
Beat evaporated milk, egg yolks, and vanilla in a large sauce pan with a whisk or fork.  Add sugar and butter and look over medium heat for about 10-12 minutes until mixture is thickened and starts to turn a golden color.  Whisk while cooking every few seconds.  When the mixture has thickened, remove from heat and add account and nuts.  Set aside to cool.  Place in a bowl and set in refrigerator until ready to use.

Frosting: 
Beat cream cheese and butter in a large mixing bowl until smooth.  Add powdered sugar and cocoa powder and beat on low until smooth.  Add vanilla and pinch of salt.  Using a large ziplock bag, place the bag inside of a cup - fold the ends of the bag over a cup, and fill the bag with the frosting.  Squeeze the frosting to one end of the bag.  Snip off a small end of the bag when ready to frost.  

Assembly:
Place the cake on a flat cake stand.  Top the cake with the coconut pecan mixture using a spoon.  Using the bag of frosting, pipe the frosting onto the cake until all the frosting is used.