inside-out german chocolate bundt cake
My friend Frances e-mailed this to me a while back and I just put it in my emergency file for when I need something simple and quick. Yesterday was the day. I was one cake short and was to tired to go into a big production for a cake so I made this. I did not even put icing on it, just a chocolate drizzle. Everyone that tasted it raved about it. I tasted it and it was delicious. Very, very moist and tasted richer than any German Chocolate cake I had ever made. No one knew it had a box mix as a base.
Blue Ribbon Recipe
Member's Choice One bite and we saw why this German chocolate cake was voted Member's Choice. It's a decadent, moist, and mouthwatering cake. Tastes like a German chocolate cake but without the fuss. Baked in a pretty Bundt pan, company will love this cake and think you slaved over this in the kitchen. They'll never guess it starts with a boxed cake mix and canned frosting.
Ingredients
- 1 box German chocolate cake mix (I used Duncan Hines because it is what I had; 15.25 oz)
- 4 large eggs
- 1 cup water
- 1 cup oil (corn or canola)
- 1 - tub of pecan/coconut frosting, room temp (15.5 oz)
How To Make inside-out german chocolate bundt cake
-
Step 1Mix eggs, water, and oil until blended. -
Step 2Add dry cake mix. Mix until smooth.
-
Step 3Add tub of pecan/coconut frosting. Mix well.
-
Step 4Pour into a greased and floured Bundt pan (I use Baker Joy to spray pan).
-
Step 5Bake at 350 degrees for 40 to 50 minutes. WATCH CLOSELY. My oven took 45 minutes.
-
Step 6I did not frost it because the recipe I had said it did not need it. I just drizzled it with a powdered sugar chocolate drizzle. I was surprised at how great it was.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
