German Chocolate Bundt Cake

[LCO]

Has anyone tried the German Chocolate Bundt cake from the Sept 2000 issue ...looks delicious but would appreciate some feedback.Thanks

[Peggy]

LCO,

I have made this cake twice...back in October with my CL Supper CLub and a few weeks ago for weekend guests. Both times it was excellent! http://www.cookinglight.com/bbs/biggrin.gif The first time, the only problem was the icing was too runny. When I made it recently, I used half of the stated amount of liquid for the icing and it was fine. I highly recommend this cake recipe. Let me know what you think if you try it.

Peggy

[crlykat]

Hi,

I just made this cake today. The cake smelled delicious in the oven. I followed directions exactly, and even followed some other's advice on baking (search for that thread by using "german chocolate"), but the two-thirds of the cake's top stuck on the pan so I had to piece it back together. Im not sure why that happened-none of the streusel touched the pan and it was greased as directed.
The cake is very good, especially the streusel part. The glaze is a bit bland to me though, next time I might add vanilla.

Hope this helps!

[chefandi]

I loved this dessert however I had problems with it sticking also. I love this one though and think its a keeper!

[Pat]

I also had the sticking problem and followed the directions carefully as I thought there might be a sticking problem. We liked the flavor quite a bit. I patched it back together and once the glaze went on, it looked pretty good. No one complained about the looks and complemented the taste.

[Peggy]

I don't remember if we had a sticking problem when my group made this last fall. When I made it a few weeks ago, I didn't have any problem at all. The cake just popped out. However, I remember that I didn't follow the directions and left the cake in the pan for several hours (my guests arrived and I got distracted). I was afraid it would stick and it came right out! Maybe that is the answer to the sticking problem...try leaving the cake in the pan for a few hours.

Peggy

[Kristilyn1]

I didn't have any problems with this either...though if I remember--my "filling" was pretty close to the top.

It was delicious though! I may have to make this one tonight.......

Kristi

[MrsReber]

Ditto on the sticking to the pan problem, but the cake was delicious!

[tobykitty]

This is one of my absolute favorites! I didn't even bother with the icing. The only time I've had a problem with it sticking is when I let it sit in the pan overnight otherwise it has popped right out. My filling is usually close to the top, so maybe that makes a difference.

[chefandi]

Any ideas on how to prevent the sticking problem? I want to make this for Easter and was hoping to find out the key to it not sticking, any ideas...

[Vanessa]

In many Bundt cake recipes you are asked to oil and flour the cake. I was using non stick spray but in cakes that are more moist I noticed it works better if I flour the pan too. I let it cool briefly (10 mins) then unmold into a wire rack. I have not made this cake yet but hope to soon http://www.cookinglight.com/bbs/smile.gif

[valchemist]

This cake was absolutely wonderful. I rate it a ten! Moist and chocolately and oh, that streusel filling. YUM!

I experienced the cake-sticking problem, but it wasn't too bad. only a bit of the cake stuck to the pan. And it didn't really break along the streusel line.

I think that the final product will depend on how you divide the layers and on how long you bake the cake. The way I did it was perfect for my taste because the bottom (the part closest to the pan) came out tasting almost like a brownie and the top (the part exposed to the oven air) was more cake-like.

I put at least 2/3 of the batter in the pan before I added the streusel. I saved just enough batter to cover the streusel at the end.

I also made extra streusel, since I love that part so much. Oh, and I also didn't have any nuts on hand so I doubled the amount of coconut. (By the way, since I had the extra streusel, I didn't bother trying to keep it in the middle so that the batter on the top and bottom could meet. But that didn't seem to matter in the final result.)

I used only 2 tsp of milk for the frosting and that was plenty. It would have been too runny otherwise. I also added vanilla to the glaze (as suggested by crlycat), and that helped out a lot. (I tasted the glaze before and after the vanilla http://www.cookinglight.com/bbs/smile.gif )

You have got to try this recipe!!

Val

[This message has been edited by valchemist (edited 04-16-2001).]

[kbucky]

I make layer cakes more often than bundts, but one non-stick tip that can help is when you first pull out the bundt, place it directly on towels soaked in hot water for a few minutes (up to 10 or so) and then invert. I've not made the German choc. bundt, but I think this has helped in other recipes!