German Chocolate Bundt Cake

• Vegetarian

• Refrigerated

  • 2 Egg yolks
  • 4 Eggs

• Canned Goods

  • 1 6 oz can Evaporated milk

• Baking & Spices

  • 1 Cake mix - chocolate
  • 1/2 cup Cocoa, unsweetened
  • 1/4 cup Cocoa powder, unsweetened
  • 2 cups Powdered sugar
  • 1 pinch Salt
  • 1 1/4 cup Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Nuts & Seeds

  • 1 1/2 cups Coconut
  • 3/4 cup Pecans

• Dairy

  • 10 tbsp Butter
  • 8 oz Cream cheese
  • 1 cup Sour cream

• Desserts

  • 1 small box Pudding, Instant

• Liquids

  • 3/4 cup Water

Found on abountifulkitchen.com

Ingredients

• for cake:
• 1 cake mix – chocolate (any name brand will work)
• 1 small box instant pudding, chocolate (dry, not mixed with milk)
• ¼ cup unsweetened cocoa powder
• ½ cup sugar
• ¾ cup vegetable oil
• ¾ cup water
• 4 eggs
• 1 cup sour cream
• topping:
• 6 oz can EVAPORATED milk (not sweetened condensed)
• 2 egg yolks
• 1 teaspoon vanilla
• ¾ cup sugar
• 6 tablespoons butter, cut into pieces
• 1½ cups coconut, sweet flake
• ¾ cup chopped pecans
• frosting:
• 8 oz cream cheese, not low fat, softened
• ¼ cup butter, room temperature
• 2 cups powdered sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon vanilla
• pinch of salt

Directions

• for cake:
• Turn oven to 350 degrees and place rack in middle of oven.
• Place the wet ingredients into a large mixing bowl and mix until blended well. Add the cake mix, box of pudding, unsweetened cocoa and sugar. Mix for about 2 minutes on medium speed or until blended well. Turn beater on high for about 1 minute.
• Generously grease a bundt pan.
• Pour the cake batter into the pan and bake for about 45-50 minutes or until the cake springs back when touched lightly.
• Remove from oven and let cool for about 5 minutes, then turn cake out onto cooking rack and let cool top side down until completely cooled.
• Make the topping and frosting while cake is baking:
• for topping:
• Beat Evaporated milk, egg yolks, and vanilla in a large sauce pan with a whisk or fork. Add sugar and butter and cook over medium heat for about 10-12 minutes until mixture is thickened and starts to turn a golden color. Whisk while cooking every few seconds. When the mixture has thickened, remove from heat and add coconut and nuts.
• Set aside to cool. Place in a bowl and set in refrigerator until ready to use.
• For frosting:
• Beat cream cheese and butter in a large mixing bowl until smooth. Add powdered sugar and cocoa powder and beat on low until smooth. Add vanilla and pinch of salt.
• Using large Ziplock bag, or cake decorating bag, placing the bag inside of the cup or small bowl. fold the ends of the bag over a cup, and fill the bag with the frosting. Squeeze the frosting to one end of the bag. Snip off a small end of the bag when ready to frost.
• assembly:
• Place the cake on a flat plate or cake stand.
• Top the cake with the coconut pecan mixture using a spoon.
• Using the bag of frosting, pipe the frosting onto the cake until all of the frosting is used. You may also fill two bags and snip off one large and one smaller opening if you want to achieve a look similar to the one in the photo.