German Chocolate Bundt Cake
German Chocolate Bundt Cake is a moist and delicious cake that is perfect for any occasion. It is easy to make and can be dressed up or down to fit any setting.
German Chocolate Bundt Cake is a moist and delicious cake that is perfect for any occasion. It is easy to make and can be dressed up or down to fit any setting.
- Carbohydrate 636.426 g
- Cholesterol 3172.5 mg
- Fat 271.8552398 g
- Fiber 28.385 g
- Protein 121.09 g
- Saturated Fat 79.40252166127 g
- Serving Size 1 1 Recipe (1877g)
- Sodium 5159.17375 mg
- Sugar 608.041 g
- Trans Fat 22.156986118366 g
- Calories 5364 calories
Step-by-step
- Blend together in large bowl, the cake mix, water, oil and eggs at low speed until moistened.
- Beat at medium speed for two minutes.
- Fold in Coconut Pecan frosting until thoroughly combined. Pour into bundt or tube type cake pan.
- Preheat oven to 350 degrees and bake for approximately 50-60 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and garnish with powdered sugar or frosting of your choice. Cool completely if frosting is used.
The commercial boxed cake mix does the heavy lifting here, providing the flour, leavening agents, and emulsifiers necessary for structural integrity. Folding thick coconut pecan frosting directly into raw batter introduces an unusual amount of dense sugar and fat, which routinely causes underbaked centers if heat distribution is mismanaged. Standard box instructions typically suggest lower temperatures, but this dense formulation requires an oven preheated to 350 degrees Fahrenheit to penetrate the heavy metal walls of a bundt pan.
Beat the batter components at medium speed for precisely two minutes to develop the crumb before incorporating the frosting additions. Testing doneness demands vigilance because the high sugar content creates false positives on wooden toothpicks; look for firm edges that slightly pull away from the pan sides after fifty minutes of baking. Allow the finished cake to rest inside the pan exactly fifteen minutes on a wire rack before attempting inversion, otherwise the delicate outer crust will shear apart.
