Dessert

German Chocolate Bundt Cake is for Dessert.

German Chocolate Bundt Cake takes several minutes to prepare.

German Chocolate Bundt Cake takes 240 minutes to cook.

German Chocolate Bundt Cake makes 16 servings.

The ingredients for German Chocolate Bundt Cake are:

1 pkg (4 oz) Baker's German Sweet Chocolate
1/2 cup water
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 tsp vanilla
1 cup buttermilk

Coconut-Pecan Filling and Frosting
4 egg yolks
12 oz evaporated milk
1 1/2 tsp vanilla
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
1 pkg (7 oz) coconut flakes (2 2/3 cups)
1 1/2 cups pecans, chopped

Substitute: If you don't have buttermilk, just add 1 tbsp lemon juice or vinegar to 1 cup milk; let stand 10 minutes

Substitute: If you don't have evaporated milk, blend very well together in blender 1 1/2 cup water and 1/2 cup plus 1 tbsp dry milk. (makes 12 oz)

Here is how you make German Chocolate Bundt Cake:

Makes 16 servings.Preheat oven to 350 degrees F. Grease and flour Bundt pan. Pour boiling water over chocolate squares and stir until completely melted.Mix flour, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.Bake 55-60 minutes or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake. Cool in pan 15 minutes; remove from pan to wire racks. Cool cake completely. Spread Coconut-Pecan Filling and Frosting onto top of cake.Coconut-Pecan Frosting and FillingBeat egg yolks, milk and vanilla in LARGE saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.Add coconut and nuts; mix well. Cool to desired spreading consistency.Makes about 4 1/2 cups or 36 servings, 2 tbsp each.Note: Makes enough to frost a Bundt cake, the top and sides of 3 (8 or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.Number of Servings: 16Recipe submitted by SparkPeople user GEMINIGAY.

The nutritional information for German Chocolate Bundt Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 635.0

• Total Fat: 37.3 g
• Cholesterol: 168.8 mg
• Sodium: 213.4 mg
• Total Carbs: 71.4 g
• Dietary Fiber: 2.3 g
• Protein: 8.3 g