German Chocolate Bundt Cake is the result of a cross between two classic and delicious cakes. Drizzle generously with glaze and dig in to your new favorite dessert.
1/4 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans
1 tablespoon granulated sugar
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 1/2 cups granulated sugar
1/3 cup butter or stick margarine, softened
2 teaspoons vanilla extract
2 large egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup powdered sugar
1 tablespoon butter or stick margarine
4 teaspoons fat-free milk
How to Make It
Preheat oven to 325°.
To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.
To prepare cake, coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside. Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add vanilla and egg whites, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Spoon half of batter into prepared pan; top with streusel. Spoon remaining batter over streusel. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely.
To prepare glaze; combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
I made this for my mother-in-law's birthday. German Chocolate is her favorite cake, but I didn't want to do the whole 3-layer with the frosting all over. This was delicious! Since other reviewers said it was dry, I checked it at 50 minutes and it was done. It was very moist. Everyone loved it. I would definitely make it again, especially since my husband now wants it for his birthday.
MADE AS IS - - it is a FAIR RECIPE ... the first time I made it ~ I really did not care for the CAKE part of it ... it was not as rich as I prefer my chocolate cakes to be ... the second time I made it I went back to dusting bundt pan with cocoa powder (any chocolate cake I use I dust pan with cocoa powder instead of flour) ... I used more nuts and I toasted them [1/3 cup pecans & 1/3 cups walnuts] ... also the second time I made it ~ well I did not have all of the CAKE ingredients on hand so I improvised with a cake mix - double chocolate fudge - filled bundt pan 1/2 full added streusel and topped with remaining batter ... baked per package directions and WOW was so very happy!
This was AWFUL! Dry, overly sweet, flat chocolate flavor, with a weird bitter/salty aftertaste. The CL recipe for German-Chocolate Cake with coconut pecan frosting is far better - more time consuming but definitely worth the effort. This isn't worth even trying to save with some adjustments! YUCK.
The family loves this very tasty cake and it recently sold for $15.00 at a church bake sale. I substituted hazelnuts for the pecans and didn't have any buttermilk so I made my own with milk and vinegar. Nice chocolaty flavor and texture.
This cake is really good - nice and chocolatey. I took it to work and between six people we had one piece left over at the end of the day! I used cake flour and superfine sugar, also sprayed the pan with baking spray with flour and did not dust the pan with sugar.
My boyfriend and I loved this cake. He threatened to eat it all in one sitting! I followed the recipe exactly except for using unsweetened coconut, and skimping a little on the white sugar, just to let the natural flavor shine through. Fluffy and delicious!
Really delicious. Wonderful texture and a wonderful chocolate and vanilla flavor.
However, I also had a sticking-to-the pan problem. I had a non-stick bundt pan and used Trader Joe's cooking spray, but the top of the cake did not detach.
Next time (and I do anticipate trying this cake again) I will make a few adjustments. I'll try butter + flour on the pan to hopefully avoid destroying the pretty cake. I'll also reduce the sugar in the cake-batter, and add some salt to the streusel filling to make it a bit less sweet--I skipped the glaze, and the cake was still *very* sweet without it.
Well about a week ago my friend and I decided we were going to make a cake an dinner all homemade so we wanted to make something different from the average chocolate cake so we did we picked German Chocolate well we had fun making it but the cake just wasn't as good as we thought it wasn't fluffy like it should of been it was extremely dense and this was because of the filling the coconut and all the pecans. We said we would make the cake again but next time but the coconut and pecans and stuff on top to make the cake less dense and more fluffy it just needed to be softer but it did taste well
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