Oopsy Daisy German Chocolate Bundt Cake Recipes

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GERMAN CHOCOLATE BUNDT CAKE



German Chocolate Bundt Cake image

From Cooking Light (September 2000). Topping the glaze with a bit of extra coconut and nuts dresses it up a bit.

Provided by Vino Girl

Categories     Dessert

Time 1h30m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 22

1/4 cup flour
1/2 cup brown sugar, packed
2 tablespoons butter or 2 tablespoons margarine, chilled and cut into small pieces
1/3 cup sweetened flaked coconut
1/3 cup pecans, chopped
cooking spray
1 tablespoon sugar
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 1/2 cups sugar
1/3 cup butter or 1/3 cup margarine, softened
2 teaspoons vanilla extract
2 egg whites
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup powdered sugar
1 tablespoon butter or 1 tablespoon margarine
4 teaspoons nonfat milk

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.

Nutrition Facts : Calories 298.9, Fat 9.6, SaturatedFat 5.2, Cholesterol 16.5, Sodium 242.4, Carbohydrate 52.1, Fiber 1.8, Sugar 36.3, Protein 3.8

GERMAN CHOCOLATE LAZY DAISY CAKE



German Chocolate Lazy Daisy Cake image

Traditional German chocolate cake gets a whole new spin with this inventive version that's finished off under the high heat of the broiler instead of being frosted in layers. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 16

1 cup quick-cooking oats
1/2 cup butter, cubed
4 ounces German sweet chocolate, chopped
1-1/4 cups boiling water
3 large eggs
1 cup packed light brown sugar
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
TOPPING:
1-1/2 cups packed light brown sugar
1 cup flaked coconut
1 cup chopped pecans
3/4 cup butter, melted
1/2 cup half-and-half cream

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. pan. In a bowl, combine oats, butter and chocolate; pour boiling water over top. Let stand 10 minutes., Stir oatmeal mixture until combined; whisk in eggs and brown sugar. In another bowl, whisk together flour, sugar, baking soda and salt; stir into oatmeal mixture just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Remove from oven. Preheat broiler., Combine topping ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, 3-4 minutes.

Nutrition Facts :

SUPER CHOCOLATE BUNDT CAKE (USES CAKE MIX)



Super Chocolate Bundt Cake (Uses Cake Mix) image

Make and share this Super Chocolate Bundt Cake (Uses Cake Mix) recipe from Food.com.

Provided by BlondieItaliana

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package chocolate cake mix
1 (4 ounce) package instant chocolate pudding mix
1 1/4 cups water
1/3 cup vegetable oil
4 eggs
bakers joy cooking spray
1/2 cup chocolate frosting

Steps:

  • Heat oven to 350°F Spray 12-cup Bundt pan with "Bakers Joy" cooking spray (or grease & flour the pan).
  • In large bowl, combine cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into prepared pan.
  • Bake at 350°F for 45 to 60 minutes or until toothpick inserted in center comes out clean.
  • Cool 30 minutes; invert onto serving plate.
  • Frost when completely cool by heating frosting in small saucepan just until melted. Spoon glaze over cake, allowing some to run down sides.

Nutrition Facts : Calories 264.3, Fat 12.8, SaturatedFat 2.6, Cholesterol 52.9, Sodium 404.6, Carbohydrate 36.4, Fiber 1.1, Sugar 22.1, Protein 3.8

GERMAN CHOCOLATE BUNDT CAKE



German Chocolate Bundt Cake image

This is a different and easy way to enjoy german chocolate cake. I found this recipe on divinerecipes.com and wanted to post it here on Zaar with my favorites. Make sure the bundt pan is greased and floured well so that the cake doesn't stick. I did not use the caramel topping as a glaze after the cake cooled, thought it might be too much. Let me know what you think! Hope you enjoy!

Provided by BandJsGranny

Categories     Dessert

Time 55m

Yield 1 cake, 18 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) box German chocolate cake mix
1 (3 1/2 ounce) box instant chocolate pudding mix
1/3 cup all-purpose flour
1/3 cup vegetable oil
1 1/4 cups water
4 eggs
0.5 (12 1/4 ounce) jar caramel ice cream topping

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.

HEALTHY GERMAN CHOCOLATE BUNDT CAKE



Healthy German Chocolate Bundt Cake image

Make and share this Healthy German Chocolate Bundt Cake recipe from Food.com.

Provided by Miryam MS

Categories     Dessert

Time 1h20m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 22

1/4 cup whole wheat flour
1/2 cup brown sugar
2 tablespoons butter
1/3 cup unsweetened flaked coconut
1/3 cup pecans, chopped
1/2 cup unsweetened cocoa powder
2 ounces dark chocolate chips
1/2 cup boiling water
1 cup sugar
1/3 cup canola oil
2 teaspoons vanilla extract
1 egg
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup soymilk, plus
2 tablespoons soymilk
1 teaspoon vinegar
glaze
1 cup powdered sugar
4 teaspoons low-fat milk

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!

Nutrition Facts : Calories 282.9, Fat 11.1, SaturatedFat 3.4, Cholesterol 17.1, Sodium 114.5, Carbohydrate 45, Fiber 3.2, Sugar 28.9, Protein 4.3

GERMAN CHOCOLATE BUNDT CAKE



German Chocolate Bundt Cake image

German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake instead. Here's the trick: Transfer the batter to the pan, then spoon on the gooey goodness-we used a small ice cream scoop for easy release and evenly distributed dollops. It settles into the middle while baking, so when you cut through that glossy ganache, a scrumptious surprise awaits.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 5h10m

Yield Serves 10 to 12

Number Of Ingredients 16

1 cup pecans
1 1/2 sticks unsalted butter, room temperature, plus more for pan
2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for pan
1 1/4 cups unsweetened finely shredded coconut, such as Bob's Red Mill
1 cup sweetened cream of coconut, such as Coco Lopez
3/4 cup whole milk, room temperature
2 tablespoons distilled white vinegar
3 tablespoons Dutch-process cocoa powder
1 teaspoon baking soda
1 1/4 teaspoons kosher salt
1 1/4 cups sugar
3 large eggs, room temperature
2 teaspoons pure vanilla paste or extract
5 ounces semisweet chocolate, melted and cooled slightly
5 ounces semisweet chocolate, chopped (1 cup)
2/3 cup heavy cream

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.

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