Inside-Out German Chocolate Bundt Cake
By
Mary R Morris
@photosister
12
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
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1 boxGerman chocolate cake mix (I used Duncan Hines because it is what I had; 15.25 oz)
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4 largeeggs
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1 cwater
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1 coil (corn or canola)
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1tub of pecan/coconut frosting, room temp (15.5 oz)
How to Make Inside-Out German Chocolate Bundt Cake
- Mix eggs, water, and oil until blended.
- Add dry cake mix. Mix until smooth.
- Add tub of pecan/coconut frosting. Mix well.
- Pour into a greased and floured Bundt pan (I use Baker Joy to spray pan).
- Bake at 350 degrees for 40 to 50 minutes. WATCH CLOSELY. My oven took 45 minutes.
- I 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.
