German Chocolate Bundt Cake

Best German Chocolate Bundt Cake is simple to make at home. The cake is topped with homemade pecan and coconut layer and a chocolate cream cheese frosting!

3 cups all purpose flour
1/2 cup Rodelle Gourmet Cocoa Powder
1/2 tsp baking powder
1 cup milk
2 tsp vanilla extract
2 & 1/2 sticks butter, room temperature (1 & 1/4 cups)
2 & 1/2 cups sugar
5 eggs
3 tbsp butter
1 cup evaporated milk
2 egg yolks
3/4 cup sugar
1 tsp vanilla extract
1 cup chopped pecans
1 & 1/2 cups shredded coconut
Preheat the oven to 350ºF. Spray a bundt pan with non-stick cooking spray and lightly dust with cocoa powder. Set aside.
Sift the flour, cocoa powder and baking powder 2 times. Set aside. Add the vanilla extract to the milk. Set aside.
In a mixing bowl beat the butter and sugar with an electric mixer until creamy, 1-2 minutes. Add in half the eggs, beat again, then the rest of the eggs and beat again. Alternative between adding the flour mixture and the milk, mixing until combined. Pour the batter into the prepared pan and bake for 1 hour and 15 minutes or until a toothpick inserted into the bundt cake comes out clean. Allow the bundt cake to cool for 10 minutes in the pan, then turn the cake onto a plate to continue to cool.
Before serving, spread the frosting on top and on the sides of the bundt cake.

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