German Chocolate Bundt Cake

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 30 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 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
• 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

Recipe

• 1 preheat oven to 350°; prepare 12-cup bundt pan using butter and flour or baker’s joy; set aside.
• 2 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.
• 3 stir the chocolate thoroughly into the water and set aside to cool.
• 4 combine the flour with the salt and baking soda; set aside.
• 5 cream the butter and sugar together until fluffy.
• 6 add egg yolks one at a time, beating well after each addition.
• 7 blend in vanilla and chocolate.
• 8 add the flour alternately with the butter to the sugar mixture.
• 9 beat after each addition until smooth.
• 10 in another bowl, beat the egg whites until stiff but not dry.
• 11 carefully fold them into the batter until the streaks disappear; pour the batter into the prepared pan.
• 12 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.
• 13 cool in the pan for 15 minutes and invert onto a wire rack or serving platter.
• 14 to prepare frosting: mix evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan; stir over medium heat until thickened.
• 15 this should take between 10-15 minutes, depending on heat and humidity.
• 16 stir in the coconut and nuts; cool until frosting is thick enough to spread.
• 17 when the cake is cool, slice it horizontally with a serrated knife; aim a little higher than halfway up.
• 18 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.
• 19 spread the remaining frosting on top.