German Chocolate Bundt Cake
Description
Make this easy cake for your next special occasion. It perks up an already great German Chocolate cake to the next level.
Ingredients
Cake:
1 box German chocolate cake mix
1 3.4 or 4.2 box instant coconut cream pudding mix (could use chocolate or vanilla as well)
4 eggs
1 c. sour cream (reduced-fat is fine)
1/4 c. vegetable oil
1 c. milk chocolate chips
1/3 c. shredded coconut
1/3 c. chopped pecans
Coconut-Pecan Frosting:
1 c. sugar
1 c. evaporated milk
1/2 c. butter
3 eggs
1 1/3 c. coconut
1 c. chopped pecans
1 t. vanilla
Ganache Topping:
1 c. milk chocolate chips
1/4 c. heavy cream
2 T. butter
1/2 c. toasted coconut
Directions
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Cake:
Preheat oven to 350 degrees. Spray a large tube or bundt pan with non-stick cooking spray.
In a large bowl, stir together cake mix, dry pudding mix, eggs, sour cream, oil, chocolate chips, pecans and coconut. This batter will be thick. Spread batter evenly into prepared pan.
Bake for 40-45 minutes, or until a wooden toothpick inserted near the center comes out clean. Remove pan to a wire rack. Cool for 10 minutes; invert cake onto the wire rack to cool completely.
Coconut-Pecan Frosting:
In a large saucepan over medium heat, combine sugar, evaporated milk, butter and eggs. Stirring constantly, bring the mixture to a boil. DO NOT walk away, it will heat and cook quickly, and you don't want scrambled eggs! Once it comes to a boil and thickens, remove from heat; stir in coconut, pecans and vanilla. Cool to room temperature.
Spread cooled frosting on top of the cooled bundt cake.
Ganache Topping:
In a small microwave-safe bowl, combine chocolate chips, heavy cream and butter;
microwave on High at 30 second intervals until chocolate is melted and mixture is smooth. Drizzle over bundt cake.
Sprinkle the toasted coconut over the ganache topping. Allow 10-15 minutes for topping to set before cutting.
10 servings.