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Amazing German Chocolate Cake Recipe

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This recipe for Amazing German Chocolate Cake, by , is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathy Peek

Category:
Category:

Ingredients:  
Ingredients:  
1 package (18.25 oz) plain German Chocolate cake mix
1 container (15 oz) coconut pecan frosting
1 cup water
1/3 cup vegetable oil
3 large eggs

Directions:
Directions:

Place a rack in the center of the oven and preheat to 350. Lightly mist a 12-cup Bundt pan with Baker's Joy baking spray. Set aside.

Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place in oven.

Bake until cake springs back when lightly pressed with your finger, about 48-52 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes. Run a long sharp knife around the edge and invert onto a rack to cool completely, 20 minutes more.

Slide cake onto serving platter and slice.

Store at room temperature for up to 1 week or wrap in foil and freeze for up to 6 months. Thaw overnight in refrigerator before serving.

 

 

 

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