Betty Crocker German Chocolate Bundt Cake

Betty Crocker German Chocolate Bundt Cake

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Betty Crocker German Chocolate Cake Mix Ingredients designcad4u
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Introduction

Who doesn’t love a good cake? And when it comes to bundt cakes, the Betty Crocker German Chocolate Bundt Cake is a must-try. With its rich chocolate flavor and coconut-pecan filling, it’s the perfect dessert for any occasion. And the best part? It’s super easy to make! So, let’s get started.

Ingredients

For the cake: – 1 box Betty Crocker German Chocolate cake mix – 1 cup water – 1/2 cup vegetable oil – 3 eggs For the filling: – 1 can (14 oz) sweetened condensed milk – 1 cup shredded coconut – 1 cup chopped pecans For the glaze: – 1/2 cup semisweet chocolate chips – 3 tablespoons butter – 2 tablespoons corn syrup – 1/4 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease your bundt pan with cooking spray or butter. 2. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until well combined. 3. In another mixing bowl, combine the sweetened condensed milk, shredded coconut, and chopped pecans. Mix well. 4. Pour half of the cake batter into the prepared bundt pan. Add the coconut-pecan filling on top of the batter, making sure to leave about half an inch of space around the edges. 5. Pour the remaining cake batter on top of the filling. 6. Bake for 45-50 minutes, or until a toothpick comes out clean when inserted into the center of the cake. 7. Let the cake cool for 10 minutes in the pan. Then, invert onto a wire rack to cool completely. 8. For the glaze, melt the chocolate chips, butter, and corn syrup in a small saucepan over low heat. Stir in the vanilla extract. 9. Drizzle the glaze over the cooled cake. Let it set for about 10 minutes before serving.

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Nutritional Information

– Servings: 16 – Calories: 400 – Fat: 23g – Carbohydrates: 45g – Protein: 5g – Sodium: 320mg

Cooking Time

– Preparation time: 15 minutes – Cooking time: 45-50 minutes – Total time: 1 hour

Equipment

– Bundt pan – Mixing bowls – Saucepan – Wire rack

Serving Suggestions

– Serve with a scoop of vanilla ice cream. – Top with whipped cream and chocolate shavings. – Enjoy with a cup of coffee or tea.

Variations

– Use a different cake mix flavor, such as chocolate fudge or devil’s food. – Swap out the pecans for walnuts or almonds. – Add a layer of caramel sauce in between the cake batter and filling.

Substitutions

– Use melted coconut oil instead of vegetable oil. – Substitute almond milk for water in the cake mix. – Use honey or maple syrup instead of corn syrup in the glaze.

Storage

– Store the cake in an airtight container at room temperature for up to 3 days. – Freeze the cake for up to 3 months in a freezer-safe container.

Tips

– Make sure to leave enough space around the edges of the bundt pan when adding the filling and batter to prevent overflow. – Let the cake cool completely before adding the glaze to prevent it from melting. – If you don’t have a wire rack, you can use a plate or cutting board to invert the cake.

Notes

– This recipe is adapted from Betty Crocker’s German Chocolate Cake Mix. – You can also make this cake from scratch using your own chocolate cake and coconut-pecan filling recipe.

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Frequently Asked Questions

Q: Can I use a different type of pan instead of a bundt pan? A: Yes, you can use a 9×13 inch baking pan or two 9-inch round cake pans instead. Q: Can I make the cake ahead of time? A: Yes, you can make the cake up to 2 days in advance and store it in an airtight container at room temperature. Q: Can I use a different type of chocolate for the glaze? A: Yes, you can use milk chocolate or dark chocolate instead of semisweet chocolate.

Final Thoughts

The Betty Crocker German Chocolate Bundt Cake is a classic dessert that never gets old. With its irresistible chocolate flavor and coconut-pecan filling, it’s sure to impress your guests. And best of all, it’s an easy recipe that anyone can make. So, what are you waiting for? Give it a try and let us know what you think!

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