Inside Out German Chocolate Bundt Cake Recipes

Steps:

• Make cake layers:
• Preheat oven to 350°F and oil 3 9 inch cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
• Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.
• Make filling:
• Reduce oven temperature to 325°F
• Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.
• Increase oven temperature to 425°F
• Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.
• Stir in coconut, pecans, and vanilla and keep warm, covered with foil.
• Make glaze while milk is baking:
• Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.
• Assemble cake:
• Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.
• Chill cake until firm, about 1 hour. Transfer cake to a plate.
• Cooks' notes:
• • Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving.
• • For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan.

Steps:

• Mix eggs, water, and oil until blended.
• Add dry cake mix. Mix until smooth.
• Add tub of pecan/coconut frosting. Mix well.
• Pour into a greased and floured Bundt pan (I use Baker Joy to spray pan).
• Bake at 350 degrees for 40 to 50 minutes. WATCH CLOSELY. My oven took 45 minutes.
• I did not frost it because the recipe I had said it did not need it. I just drizzled it with a powdered sugar chocolate drizzle. I was surprised at how great it was.

Steps:

• Cake.
• Combine pudding mix, cake mix, chips, chips, milk and eggs.
• Mix by hand until well-blended--about 2 minutes.
• Pour into a greased and floured bundt pan.
• Bake at 350 degrees for 50 to 55 minutes, or until cake springs back when lightly pressed with finger.
• Cool 15 minutes in pan, then remove.
• Continue cooling.
• Frosting.
• Melt margarine in medium saucepan.
• Remove from heat.
• Stir in sugar and chocolate.
• Add vanilla.
• Stir enough hot water (3-4 Tablespoons) to make desired consistency.
• Drizzle over cake.

Steps:

• Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside.
• 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.
• Stir the chocolate thoroughly into the water and set aside to cool.
• Combine the flour with the salt and baking soda; set aside.
• Cream the butter and sugar together until fluffy.
• Add egg yolks one at a time, beating well after each addition.
• Blend in vanilla and chocolate.
• Add the flour alternately with the butter to the sugar mixture.
• Beat after each addition until smooth.
• In another bowl, beat the egg whites until stiff but not dry.
• Carefully fold them into the batter until the white streaks disappear; pour the batter into the prepared pan.
• 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.
• Cool in the pan for 15 minutes and invert onto a wire rack or serving platter.
• To prepare frosting: mix evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan; stir over medium heat until thickened.
• This should take between 10-15 minutes, depending on heat and humidity.
• Stir in the coconut and nuts; cool until frosting is thick enough to spread.
• When the cake is cool, slice it horizontally with a serrated knife; aim a little higher than halfway up.
• 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.
• Spread the remaining frosting on top.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour Bundt pan.
• Make cake according to package directions.
• Add can of frosting to the cake batter.
• Pour into Bundt pan and bake for 50-65 minutes or until pick inserted in center comes out clean.
• You do have to bake this a little longer than the package directs.
• Cool slightly and turn onto baking rack.
• When cooled, dust with sifted powdered sugar.

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch springform pans. Line the bottoms with parchment paper, and butter the paper; set aside. Place chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water. Stir occasionally until melted; set aside.
• Sift together flour and salt; set aside. Place sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add vanilla and chocolate mixture, and stir to combine. Add dry ingredients, and stir to combine. Divide batter between the two pans using an offset spatula to distribute batter evenly, and smooth the layers. Bake until the center is set, about 20 minutes. Transfer pans to a wire rack to cool completely before unmolding.
• Place one layer on a 9-inch cardboard cake round. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up. Press down gently on top layer to evenly distribute filling to edges. Using a metal spatula, smooth filling flush with sides of cake. Refrigerate until ready to glaze.
• Carefully transfer torte off cardboard round onto a wire rack set over a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan gently to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the pan may be melted and strained through a fine sieve and added back to glaze. Pour remaining glaze over torte, allowing excess to drip off sides. If top is not smooth, gently shake pan or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving. Carefully slide the cake off of the wire rack and onto serving platter.