German Chocolate Bundt Cake

Submitted by ratherbeswimmin

"Bundt Cake Bliss"

 

• Ready In: 2hrs 10mins
• Ingredients: 17
• Serves: 10-12

ingredients

• Cake

• 4 ounces baker's German sweet chocolate
• 1⁄2 cup boiling water
• 2 1⁄2 cups flour
• 1⁄2 teaspoon salt
• 1 teaspoon baking soda
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk

• Filling or Frosting

• 1 cup evaporated milk
• 1 cup sugar
• 2 egg yolks, slightly beaten
• 1⁄2 cup butter
• 1 teaspoon vanilla
• 1 1⁄2 cups angel flake coconut
• 1 cup chopped pecans

directions

1. Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker’s Joy; set aside.
2. Melt the chocolate in the boiling water; do this in a double boiler or in a small stainless steel bowl set over a pan of simmering water.
3. Stir the chocolate thoroughly into the water and set aside to cool.
4. Combine the flour with the salt and baking soda; set aside.
5. Cream the butter and sugar together until fluffy.
6. Add egg yolks one at a time, beating well after each addition.
7. Blend in vanilla and chocolate.
8. Add the flour alternately with the butter to the sugar mixture.
9. Beat after each addition until smooth.
10. In another bowl, beat the egg whites until stiff but not dry.
11. Carefully fold them into the batter until the white streaks disappear; pour the batter into the prepared pan.
12. Bake for 35-40 minutes or until a toothpick comes out of the cake clean; do not be alarmed if the top has fallen slightly.
13. Cool in the pan for 15 minutes and invert onto a wire rack or serving platter.
14. To prepare frosting: mix evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan; stir over medium heat until thickened.
15. This should take between 10-15 minutes, depending on heat and humidity.
16. Stir in the coconut and nuts; cool until frosting is thick enough to spread.
17. When the cake is cool, slice it horizontally with a serrated knife; aim a little higher than halfway up.
18. Flip the top half onto a plate; spread 1/3 of the frosting on the bottom half and place the top half back on the frosted cake.
19. Spread the remaining frosting on top.