Oopsy Daisy German Chocolate Bundt Cake Food

GERMAN CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
• Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
• Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
• Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
• For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
• For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
• To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
• Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.

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.

GERMAN CHOCOLATE BUNDT 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.

GERMAN APPLE BUNDT CAKE

Steps:

• Combine dry ingredients except mix the sugar with wet then add dry to wet/sugar in thirds.
• Add cinnamon and confectioners' sugar to apples. Then add 1/2 the batter to the sprayed bundt/ tube pan then half the apple mix then add the rest of batter then apples.
• Bake in preheated 350°F oven for 70 minutes.

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.

DAISY CAKE

Steps:

• Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
• In a large mixer bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Blend in lemon extract. Add remaining ingredients. Blend at low speed just until thoroughly combined, scraping bowl occasionally. Pour batter into pan. Bake for 55-60 minutes or until top springs back when touched lightly in the center. Cool 30 minutes; remove from pan. Cool completely and drizzle with glaze.
• For glaze: In a small bowl, place the extract and powdered sugar; stir in only enough water to make proper drizzling consistency.

SUPER CHOCOLATE BUNDT CAKE (USES CAKE MIX)

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.