Ultimate German Chocolate Bundt Cake

1
Yolanda Stewart

By
@Yoza

I found this recipe on a blog called Creating Amazing Meals. I just had to try it. Of course I had to add my own personal touch [marshmallow fluff]. Which just made this cake even more delicious.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12-14
Prep:
1 Hr 30 Min
Cook:
45 Min
Method:
Bake

Ingredients

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  • COCONUT-PECAN FROSTING

  • 3 Tbsp
    flour
  • 1 1/2 c
    sugar
  • 1 1/2 c
    whole milk
  • 1 tsp
    vanilla extract
  • 1 c
    coconuts, shredded
  • 1/2 c
    pecans [chopped]
  • PREPARE CAKE PER THE INSTRUCTIONS ON THE CAKE MIX

  • 1 box
    german chocolate cake mix, i.e. betty crocker
  • ·
    eggs
  • ·
    oil
  • ·
    water
  • MARSHMALLOW FLUFF

  • 3 large
    egg whites
  • 2/3 c
    plus 2 tablespn of sugar (confectioner's)
  • 3/4 c
    light corn syrup
  • 1 tsp
    vanilla extract
  • OPTIONAL

  • 1/2 c
    walnuts

How to Make Ultimate German Chocolate Bundt Cake

Step-by-Step

  1. Pre-heat the oven to 350 degrees.

    Cooked Coconut-Pecan Frosting:
    Place a medium saucepan, over medium heat.
    Melt 4 ounces (1 stick) Butter.

    Whisk in:
    3 Tablespoons Flour
    1 1/2 cups Sugar
  2. Then slowly pour in:
    1 1/2 cups Milk
    Whisk until thickened - about 6 minutes.
  3. Remove from heat and stir in:
    1 teaspoon Vanilla Extract
    1 cup Coconut, shredded
    1/2 cup Pecans, chopped
  4. Mix 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.
  5. Bake for 45 minutes.

    Remove from oven and allow cake to sit for about 25 minutes before turning out onto the serving plate.
  6. Prepare 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.
  7. Frost 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.

    Serve.

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