Oopsy Daisy German Chocolate Bundt Cake Recipes

GERMAN CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 325°F.
• Coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside.
• STREUSEL: Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.
• CAKE: Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
• Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed until well-blended, or about 5 minutes.
• Add vanilla and egg whites, 1 at a time, beating well after each addition.
• Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk.
• Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
• Stir in cocoa mixture.
• Spoon half of batter into prepared pan; top with streusel.
• Spoon remaining batter over streusel.
• Bake for 1 hour or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 minutes before removing from pan to cool completely.
• GLAZE: Combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.

HEALTHY GERMAN CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 325°F Coat a Bundt cake with cooking spray and coat lightly with flour.
• Combine flour and brown sugar in a bowl. Cut in the butter and incorporate until mixture resembles coarse meal. Stir in coconut and pecans.
• Combine cocoa and baking chocolate in a bowl and add boiling water stirring until chocolate melts. Set aside.
• Combine sugar, vanilla, egg and oil. Add flour, baking powder and baking soda to mixture. Combine.
• Add soy milk and vinegar and combine.
• Stir in cocoa mixture and combine with bather.
• Spoon half of the batter into prepared pan, top with streusel. Spoon remaining batter over streusel.
• Bake for 1 hour or until wooden pick inserted in center comes out clean.
• Cool in pan for at least 10 minutes and remove form pan. Cool completely.
• Combine glaze ingredients and drizzle over cake. Enjoy!

GERMAN CHOCOLATE BUNDT CAKE

Steps:

• For the Cake: Preheat oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10 to 12 minutes. Let cool slightly, then finely chop.
• Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a saucepan, stir together shredded coconut, cream of coconut, and 2 tablespoons flour. Bring to a boil, then reduce heat to medium and boil 30 seconds. Remove from heat, stir in pecans, and let cool completely. Meanwhile, stir together milk and vinegar; let stand until curdled, about 5 minutes.
• In a bowl, whisk together remaining 2 cups flour, cocoa, baking soda, and salt. In another bowl, beat butter with sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture in three additions, alternating with milk mixture, and beginning and ending with flour, just until combined. Beat in chocolate.
• Pour batter into prepared pan, and smooth top with a spatula. Spoon coconut mixture evenly on top of batter in a ring, leaving an approximately 1/2-inch border all around sides and center. (It will sink down into the batter as the cake bakes.)
• Bake until a wooden skewer inserted in center of cake layer comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Invert cake onto rack; let cool completely.
• For the Glaze: Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a simmer. Pour over chocolate; let stand 5 minutes. Gently stir until smooth (don't whisk or vigorously stir, which can create air bubbles in finished glaze).
• Let stand until thickened slightly but still warm and thin enough to pour, about 5 minutes. Pour evenly over top of cake; let stand until set, about 30 minutes. Transfer to a cake stand or plate; slice and serve, or loosely tent with foil and store at room temperature up to 2 days.

GERMAN BUNDT CAKE

Steps:

• Set the oven at moderate (180C/350F).
• Grease a 6-7 cup fluted ring cake mould with 30g of butter, putting large dabs in the creases of the mould and embedding an almond in each dab. Put in the refrigerator to set while preparing the mixture.
• Cream the remaining butter well. Gradually beat in the sugars, beating well between each addition. Add the egg yolks one at a time, and beat until smooth. Stir in the vanilla and almond essences. Sift the flour, baking powder and salt three times and fold into the creamed mixture alternately with the milk.
• Whisk the egg whites until stiff, stir a spoonful into the cake mixture and, when incorporated, fold in the remaining whites carefully and lightly using a large metal spoon.
• Pour into the prepared tin and bake for about 1 1/2 hours, or until the cake is cooked when tested with a skewer. Allow to stand for about 15 miutes before turning out.
• Allow the cake to cool completely before dusting with sifted icing sugar. Cut this rich cake into thin slices to serve.

CHOCOLATE BUNDT CAKE WITH FROSTING INSIDE!

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.

GERMAN CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a Bundt pan.
• Combine first six ingredients in a large bowl and beat on medium speed for 2 minutes.
• Pour batter into prepared Bundt pan. Pour the 1/2 jar of caramel topping on the batter and then swirl it into the batter.
• Bake for 40 to 45 minutes. Remove from oven. Let cool for about 10 minutes and remove from pan.
• Let cool for about 25 minutes and then drizzle the remaining 1/2 jar of caramel topping over cake.