GERMAN CHOCOLATE CAKE: A chocolate cake with coconut-pecan frosting,
this rich dessert has no connection with Germany. It is named after one
Samuel German, an English-born confectioner, who developed a variety of
baking chocolate in 1852. Manufactured by the Baker's Chocolate Company,
it was sold as Baker's German's Sweet Chocolate. In 1957, a Dallas
housewife used the chocolate in a recipe she called "German's Chocolate
Cake," published in the Dallas Morning News. General Foods, which by
then owned Baker's, widely distributed the recipe, and at some point the possessive "s" disappeared.

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

... It doesn't seem that anything made there could be delicious.
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