Prep 1 hr 30 mins
Cook 40 mins
Bundt Cake Bliss
- 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
- Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker’s Joy; set aside.
- 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.
- Stir the chocolate thoroughly into the water and set aside to cool.
- Combine the flour with the salt and baking soda; set aside.
- Cream the butter and sugar together until fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Blend in vanilla and chocolate.
- Add the flour alternately with the butter to the sugar mixture.
- Beat after each addition until smooth.
- In another bowl, beat the egg whites until stiff but not dry.
- Carefully fold them into the batter until the white streaks disappear; pour the batter into the prepared pan.
- 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.
- Cool in the pan for 15 minutes and invert onto a wire rack or serving platter.
- To prepare frosting: mix evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan; stir over medium heat until thickened.
- This should take between 10-15 minutes, depending on heat and humidity.
- Stir in the coconut and nuts; cool until frosting is thick enough to spread.
- When the cake is cool, slice it horizontally with a serrated knife; aim a little higher than halfway up.
- 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.
- Spread the remaining frosting on top.