Delicious German Chocolate Cake

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German Chocolate Cake with a Twist

How about a little German Chocolate Cake?  Moist, nutty and chocolatey, this cake is from a cake mix and canned frosting.  From Ann Byrn’s, Chocolate From The Cake Mix Doctor (2001), this German Chocolate Cake recipe has an unusual twist — frosting in the mix.  And the cake is in a bundt pan!

Cake Mix Doctor’s Amazing German Chocolate Cake


Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1 package plain German chocolate cake mix (18.25 ounces)

15 ounces coconut pecan frosting (1 container)

1 cup water

1/3 cup vegetable oil

3 large eggs


 Place a rack in the center of the oven and preheat the oven to 350 degrees.  Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan 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 machine 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 the pan in the oven.  Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes.  Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.  Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

Slide the cake onto a serving platter and slice.  Store this cake, wrapped in plastic wrap or aluminum foil, or in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. (Thaw the cake overnight in the refrigerator before serving.

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