CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

German Chocolate Bundt Cake with Butterscotch Glaze

Shelly's
recipe box

Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Cakes
    Prep Time:       Cook Time:       Total Time:  

Yield: 1 (10-inch) Bundt cake

3/4 cup natural unsweetened cocoa powder
3 (1-ounce) squares German’s sweet chocolate, chopped
3/4 cup hot coffee
1/2 cup unsalted butter, softened
2 cups sugar
3 teaspoons vanilla extract
3 egg whites, at room temperature
3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 cups whole buttermilk
Butterscotch Glaze

1. Preheat oven to 350. Generously spray a 10-inch Bundt pan with nonstick baking spray with flour. Set aside.

2. In a medium bowl, whisk together cocoa powder, chocolate, and coffee to combine. Set aside.

3. In a large bowl, beat butter, sugar, and vanilla at high speed with an electric mixer until fluffy, approximately 4 minutes. Add egg whites, in thirds, beating well after each addition. Reduce mixer speed to low, and add chocolate mixture, beating until combined.

4. In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan.

5. Bake until a wooden pick inserted near the center of cake comes out clean, approximately 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Pour Butterscotch Glaze over cake. Store at room temperature for up to 5 days.

Butterscotch Glaze
Yield: approximately 1 cup

1 cup butterscotch morsels
1/2 cup half-and-half

1. In a small saucepan, combine butterscotch morsels and half-and-half. Cook over medium heat, whisking often, until mixture is smooth and morsels are melted. Let cool until thickened, approximately 15 minutes. Use glaze immediately. If glaze becomes firm, place in a microwavable bowl, and microwave on High (100 percent power) for 10 to 15 seconds until melted and smooth.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

* German Chocolate Bundt Cake*
   by sgre52160



1 devils food or Swiss chocolate cake mix, made according to package directions 1 can coconut pecan frosting Confectioners sugar Preheat oven to 350. Grease and flour a Bundt pan. Add canned f




German Chocolate Bundt Cake
   by sgre52160



Streusel: 1/4 cup flour 1/2 cup packed brown sugar 2 tbsp chilled butter or stick margarine, cut into small pieces 1/3 cup flaked sweetened coconut 1/3 cup chopped pecans Cake: Cooking spray




German Chocolate Cake With Butterscotch And Caramel
   by sgre52160



1 pkg German chocolate cake mix 1 jar butterscotch caramel or butterscotch caramel fudge ice cream topping 1 can sweetened condensed milk 12 oz Cool Whip 3 or 5 Heath bars Prepare German c




Chocolate Bundt Cake With Dark Chocolate Glaze
   by Angelduke








Chocolate Tunnel Bundt Cake With Chocolate Glaze
   by sgre52160



Cake: 2 1/3 cups sugar, divided 1 cup vegetable oil 2 large eggs 3 tsp vanilla, divided 3 cups flour 3/4 cup unsweetened baking cocoa, sifted 2 tsp baking powder 2 tsp baking soda 1 1/2 tsp s





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.