Ultimate German Chocolate Bundt Cake
1 photo of Ultimate German Chocolate Bundt Cake Recipe
PREPARE CAKE PER THE INSTRUCTIONS ON THE CAKE MIX
german chocolate cake mix, i.e. betty crocker
plus 2 tablespn of sugar (confectioner's)
How to Make Ultimate German Chocolate Bundt Cake
1Pre-heat the oven to 350 degrees.
Cooked Coconut-Pecan Frosting:
Place a medium saucepan, over medium heat.
Melt 4 ounces (1 stick) Butter.
3 Tablespoons Flour
1 1/2 cups Sugar
2Then slowly pour in:
1 1/2 cups Milk
Whisk until thickened - about 6 minutes.
3Remove from heat and stir in:
1 teaspoon Vanilla Extract
1 cup Coconut, shredded
1/2 cup Pecans, chopped
4Mix a German Chocolate Cake according to package directions.
Spray a 10 - 12 cup Bundt pan with non-stick baking spray.
Pour 2/3 of the batter into the bundt pan, then scoop half of the frosting into the center of the batter, trying to keep it from touching the sides of the pan.
5Bake for 45 minutes.
Remove from oven and allow cake to sit for about 25 minutes before turning out onto the serving plate.
6Prepare the Homemade Marshmallow Fluff:
Yield: Around 3 cups
In a large bowl, combine egg whites, corn syrup and salt; beat with mixer in high speed for 10 minutes or until thick.
Add in confectioner's sugar; beat on low speed until blended.
Continue to beat until soft peaks form.
Beat in vanilla around 2 more minutes, until mixture looks like marshmallow fluff.
7Frost cool cake with the remaining Coconut-Pecan Frosting.
Do not frost the inner circle of the bundt cake. Leave unfrosted to insert Marshmallow fluff.
Dip Marshmallow fluff in the center of the cake. Filling up the entire middle. Once center is filled, blend fluff and frosting to meet up together.
Generously sprinkle walnuts [or pecans] and shredded coconuts on top of fluff. I used walnuts.
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