german chocolate bundt cake

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German Chocolate Bundt Cake (adapted from A Bountiful Kitchen) from Jenni:

For Cake:

1 cake mix - chocolate

1 small box instant pudding, chocolate (dry, not mixed with milk)

1/4 cup unsweetened cocoa powder

1/2 cup sugar

3/4 cup vegetable oil

3/4 cup water

4 eggs

1 cup sour cream

Turn oven to 350 degrees and place rack in middle of oven. Place the wet ingredients into a large mixing bowl and mix until well blended. Add the cake mix, box of pudding, unsweetened cocoa and sugar. Mix for about 2 minutes on medium speed or until blended well. Turn beater on high for about 1 minute. Generously grease a bundt pan. Pour the cake better into the pan and bake for about 45-50 minutes or until the cake springs back when touched lightly. Remove from oven and let cool for about 5 minutes, then turn cake out onto cooking rack and let cool.

MAKE THE TOPPING AND FROSTING WHILE CAKE IS BAKING:

Coconut Frosting:

Combine:

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/2 cup butter

1 tsp vanilla

Cook and stir over medium heat until thick (12 min) Add 1 1/3 cup coconut (Angel Flake) and 1 cup chopped pecans. Beat until which to spread.

Chocolate Frosting:

8 oz regular cream cheese, softened

1/4 cup butter, room temperature

2 cups powdered sugar

1/2 cup unsweetened cocoa powder

1 tsp vanilla

pinch of salt

Beat cream cheese and butter in a large mixing bowl until smooth. Add powdered sugar and cocoa powder and beat on low until smooth. Add vanilla and pinch of salt. 

Fill cake decorating bag or large ziplock (snip off corner when ready to frost) and have ready for piping onto cake.

Assembly:

Place the cake on flat plate or cake stand. Top the cake with the coconut frosting using a spoon. Using the bag of chocolate frosting, pipe the frosting onto the cake until all the frosting is used.

To achieve look in the picture use 2 bags, one larger tip and one smaller.