Ingredients for German Donauwelle Kuchen
- Poundcake Mix (0 units)
- ⅓ cup unsweetened cocoa powder
- 1 (15-ounce) can cherry pie filling
- Jello Instant Vanilla Pudding Mix (0 units)
- 1 ½ cups (3 sticks) softened butter
- Magic Shell Ice Cream Topping (0 units)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups powdered sugar
- 2 tablespoons milk
- 4 ounces semi-sweet chocolate chips
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How to Make German Donauwelle Kuchen
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Prepare the cake batter: In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 4 large eggs, one at a time, then add 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter in half. In one half, stir in ⅓ cup unsweetened cocoa powder. In the other half, leave plain.
- Spread half of the vanilla batter evenly into the prepared pan. Top with 1 (15-ounce) can cherry pie filling. Spoon the chocolate batter over the cherries and then swirl the two batters together using a knife or toothpick.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the German buttercream: In a medium bowl, beat ½ cup (1 stick) softened butter until smooth. Gradually add 2 cups powdered sugar, beating until light and fluffy. Add 2 tablespoons milk and 1 teaspoon vanilla extract. Beat until smooth and creamy.
- Once the cake is completely cool, frost the top evenly with the German buttercream.
- Melt 4 ounces of semi-sweet chocolate chips and drizzle over the frosted cake for the crunchy chocolate topping.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
45g
Fat
74g
Carbs
11g
