Subj : 6/11 German Chocolate - 1
To   : All
From : Dave Drum
Date : Sun Jun 11 2023 04:09:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Instant Pot German Chocolate Bundt Cake
 Categories: Cakes, Chocolate, Desserts, Dairy
      Yield: 8 servings
 
MMMMM------------------------CAKE BATTER-----------------------------
  1 2/3 c  Devils food cake mix
      2 oz Quick chocolate pudding mix
      2 tb Cocoa powder
    1/4 c  Sugar
      6 tb Oil
      6 tb Water
      2    Eggs
    1/2 c  Sour cream
      1 ts Chocolate or vanilla
           - extract

MMMMM-------------------COCONUT-PECAN TOPPING------------------------
      5 tb Heavy cream or half & half
      1    Egg yolk
      1 ts Vanilla
      6 tb White sugar
      3 tb Butter
    3/4 c  Shredded coconut
      6 tb Chopped pecans

MMMMM---------------------CHOCOLATE FROSTING--------------------------
      4 oz Cream cheese
      2 tb Butter
      1 c  Powdered sugar
    1/4 c  Cocoa powder
    1/2 ts Vanilla
        pn Salt
 
  Pour 1 1/2 cups water into the bottom of your Instant
  Pot. Prepare a half size 6 cup bundt cake pan* by
  spraying it well with non-stick cooking spray.
  
  PREPARE CAKE: Add the oil, 6 Tbsp water, eggs, sour
  cream and chocolate extract into a medium size bowl and
  mix until blended well. Add in the cake mix, pudding
  mix, cocoa powder and sugar. Mix for about 2 minutes on
  medium speed or until blended well. Turn beater on high
  for about 1 minute. Pour the cake batter into the
  prepare bundt cake pan and cover it with foil. Place the
  pan on top of a trivet and then lower the pan into the
  Instant Pot. Cover the Instant Pot and secure the lid.
  Make sure the valve is set to sealing. Set the
  manual/pressure cook button to 32 minutes. When the time
  is up let the pot sit there for 10 minutes and then move
  the valve to venting. Remove the lid. Remove the cake
  pan from the Instant Pot. Remove the foil and place a
  plate on top of the cake pan. Invert the plate and the
  cake pan so that the cake comes out on top of the plate.
  
  PREPARE PECAN COCONUT TOPPING: Dump the water out of the
  bottom of the Instant Pot and wipe it out. Then add the
  cream, egg yolks, and vanilla into the Instant Pot and
  whisk. Turn the Instant Pot to the saute setting. Whisk
  in the sugar and butter and cook 5 minutes until mixture
  is thickened and starts to turn a golden color. Remove
  Instant Pot insert from the heat and then stir in the
  coconut and nuts. Set aside.
  
  PREPARE THE CHOCOLATE FROSTING: 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. Whisk until smooth and
  creamy.
  
  TOP AND FROST THE CAKE: Use a spoon to scoop the pecan
  topping over the top of the cake. Then frost the cake
  with the chocolate frosting. I slathered the chocolate
  frosting over the entire cake but you could also get
  fancy with a pastry bag. Eat and enjoy!
  
  RECIPE FROM: https://www.365daysofcrockpot.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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