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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