Rushion’s Kitchen German Chocolate Bundt Cake

Ingredients   

3 cups of all-purpose flour 

1 package (4oz) Baker's German's Sweet Chocolate 

½ cup cocoa powder 

½ tsp baking powder 

1 cup milk 

2 tsp vanilla extract 

1 ¼ cups butter or 2 & 1/2 sticks, room temperature 

2 ½ cups sugar 

5 large eggs 

Frosting 

3 Tbsp butter 

1 of cup Non-Dairy Nature’s Charm evaporated oat milk 

2 large egg yolks 

¾ cup sugar 

1 tsp vanilla extract 

1 cup chopped pecans 

14oz bag sweeten shredded coconut 

1 cup of brown sugar 

Instructions 

Step 1 

Preheat the oven to 350ºF.  

Step 2  

Spray a bundt pan with non-stick cooking spray and lightly dust with cocoa powder. Set aside. 

Step 3 

Sift the 3 cups of flour, ½ cup of cocoa powder and ½ teaspoon of baking powder 2 times. Set aside.  

Step 4 

Melt the chocolate, add 2 teaspoons of vanilla extract and 1 cup of milk. Set aside. 

Step 5 

In a mixing bowl beat the 1 ¼ cup of butter and 2 ½ cups of sugar with an electric mixer until creamy, for 1-2 minutes. Add half of the 5 eggs, beat again, then the rest of the eggs and beat again.  

Step 6 

Alternative between adding the flour mixture, chocolate milk mixture and butter mixture, until combined.  

Step 7 

Pour the batter into the prepared bundt pan and bake for 1 hour and 15 minutes or until a toothpick inserted into the bundt cake comes out clean. Remove from oven and the cake out of the warm bundt pan and place immediately in the freezer for 30-45 minutes.  This helps retain the moisture.   

Frosting 

Step 1 

In a medium sized pot over medium heat, combine the 3 tbsp of butter, 1 cup of brown sugar, 1 can of evaporated milk, 2 large egg yolks and ¾ sugar. Stir occasionally and boil for 10-12 minutes, or until the mixture thickens.  

Step 2 

Remove from the heat and mix in the vanilla extract, pecans and coconut.  

Step 3 

Allow the mixture to cool. 

Step 4 

Spread the frosting over the entire bundt cake.