German Chocolate Bundt Cake with Butterscotch Glaze

By MarieR

Ingredients

• 3 ⁄4cup natural unsweetened cocoa powder
• 3 (1-ounce) squares German’s sweet chocolate, chopped
• 3 ⁄4cup hot coffee
• 1 ⁄2cup unsalted butter, softened
• 2 cups sugar
• 1 tablespoon vanilla extract
• 3 large egg whites, at room temperature
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 3 ⁄4teaspoon baking soda
• 1 1⁄2teaspoons salt
• 1 1⁄2cups whole buttermilk
• Butterscotch Glaze
• 1 cup butterscotch morsels
• 1 ⁄2cup half-and-half
• Yield: approximately 1 cup
• Instructions
• 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.

Details

Servings 1
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

Preheat oven to 350°. Spray a 15-cup Bundt pan with nonstick baking spray with flour. Set aside.
In a medium bowl, whisk together cocoa, chocolate, and coffee until combined. Set aside.
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. Add chocolate mixture, beating until combined.
In another medium bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan.
Bake until a wooden pick inserted near center comes out clean, approximately 50 minutes. Let cool in pan 10 minutes. Invert onto a wire rack, and let cool completely. Drizzle Butterscotch Glaze over cake. Store at room temperature up to 5 days.