German Chocolate Bundt Cake

This German Chocolate Bundt Cake is sure to make your guests a-bundt-antly happy! Topped with a sweet butterscotch glaze.

German Chocolate Bundt Cake

2014-12-04 21:45:56

Yield: 10 to 12 servings

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Ingredients

1. 3⁄4 cup natural unsweetened cocoa powder
2. 3 (1-ounce) squares German’s sweet chocolate, chopped
3. 3⁄4 cup hot coffee
4. 1⁄2 cup unsalted butter, softened
5. 2 cups sugar
6. 3 teaspoons vanilla extract
7. 3 large egg whites, at room temperature
8. 3 cups all-purpose flour
9. 3 teaspoons baking powder
10. 3⁄4 teaspoon baking soda
11. 1 1⁄2 teaspoons salt
12. 1 1⁄2 cups whole buttermilk
13. Butterscotch Glaze (recipe follows)

Instructions

1. Preheat oven to 350°. Spray a 10-inch Bundt pan with nonstick baking spray with flour. Set aside.
2. In a medium bowl, whisk together cocoa, chocolate, and coffee. Set aside.
3. In a large bowl, beat butter, sugar, and vanilla at high speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Gradually add egg whites, beating well after each addition.
4. Reduce mixer speed to low. Add chocolate mixture, beating until combined.
5. In another medium bowl, whisk together flour, baking powder, baking soda, and salt.
6. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. Beat until combined. Pour batter into prepared pan.
7. Bake until a wooden pick inserted near center comes out clean, approximately 1 hour. Let cool in pan 10 minutes. Remove from pan, and let cool completely on a wire rack. Pour Butterscotch Glaze over cake. Store in an airtight container up to 5 days.

Taste of the South https://tasteofthesouthmagazine.com/