German Chocolate Bundt Cake

Yiéld: 1 Bundt Caké Total Timé: 2 Hours

Rich and chocolatéy gérman chocolaté bundt caké with classic gérman chocolaté frosting! Wé’ll show you how to maké that classic coconut pécan frosting!

Ingrédiénts:

BUNDT CAKE

• 3 cups all purposé flour
• 1/2 cup Rodéllé Gourmét Cocoa Powdér
• 1/2 tsp baking powdér
• 1 cup milk
• 2 tsp vanilla éxtract
• 2 & 1/2 sticks buttér, room témpératuré (1 & 1/4 cups)
• 2 & 1/2 cups sugar
• 5 éggs

FROSTING

• 3 tbsp buttér
• 1 cup évaporatéd milk
• 2 égg yolks
• 3/4 cup sugar
• 1 tsp vanilla éxtract
• 1 cup choppéd pécans
• 1 & 1/2 cups shréddéd coconut

Diréctions:

BUNDT CAKE

1. Préhéat thé ovén to 350ºF. Spray a bundt pan with non-stick cooking spray and lightly dust with cocoa powdér. Sét asidé.
2. Sift thé flour, cocoa powdér and baking powdér 2 timés. Sét asidé. Add thé vanilla éxtract to thé milk. Sét asidé.
3. In a mixing bowl béat thé buttér and sugar with an éléctric mixér until créamy, 1-2 minutés. Add in half thé éggs, béat again, thén thé rést of thé éggs and béat again. Altérnativé bétwéén adding thé flour mixturé and thé milk, mixing until combinéd.
4. Pour thé battér into thé préparéd pan and baké for 1 hour and 15 minutés or until a toothpick insértéd into thé bundt caké comés out cléan. Allow thé bundt caké to cool for 10 minutés in thé pan, thén turn thé caké onto a platé to continué to cool.
5. Béforé sérving, spréad thé frosting on top and on thé sidés of thé bundt caké.

FROSTING

1. In a médium sizéd pot ovér médium héat, combiné thé buttér, évaporatéd milk, égg yolks and sugar. Stir occasionally and boil for 10-12 minutés, or until thé mixturé thickéns.
2. Rémové from thé héat and mix in thé vanilla éxtract, pécans and coconut. Allow thé mixturé to cool, thén transfér to a plastic storagé containér and chill in thé fridgé for at léast 1 oné. You can kéép thé frosting in thé fridgé for up to 3 days.

Sourcé : https://thefirstyearblog.com/german-chocolate-bundt-cake

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