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    You are in: Home / Recipes / Amazing German Chocolate Cake Recipe
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    Amazing German Chocolate Cake

    Amazing German Chocolate Cake. Photo by Sherrybeth

    1/3 Photos of Amazing German Chocolate Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    53 mins

    8 mins

    45 mins

    Amy Gautreaux's Note:

    Excerpt. © Reprinted by permission. All rights reserved. This is from the Cake Mix Doctor. I haven't made it yet, but I'm posting it here so I'll have it handy when I make it for hubby's birthday in a week. I won't be using my bundt pan, as I'll be decorating it, but anyhooo...

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    Ingredients:

    Servings:

    Units: US | Metric

    • vegetable oil cooking spray, for misting the pan
    • flour, for dusting the pan
    • 1 (18 1/4 ounce) package plain German chocolate cake mix
    • 1 (15 ounce) container coconut pecan frosting
    • 1 cup water
    • 1/3 cup vegetable oil
    • 3 large eggs

    Directions:

    1. 1
      (I just use Baker's Joy spray with flour for the pan).
    2. 2
      Place a rack in the center of the oven and preheat the oven to 350ªF. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Slide the cake onto a serving platter and slice.
    6. 6
      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.

    Ratings & Reviews:

    • on January 13, 2011

      55

      The taste of this cake is wonderful!! However, I have no picture to post because my bundt pan held on to a good 1/4th of the cake and I had to try to put it all together with additional vanilla frosting. I called it Snow on the Mountain Avalanche Cake. But , putting the pecan/coconut frosting in with the cake resulted in a deliciously moist, decadent tasting cake!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 11, 2007

      55

      Can't say enough about this cake! Wonderfully tasty, quick, easy and a crowd pleaser. My favorite variation is using a DARK chocolate cake....absolutely sinful. Thanks for sharing!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Amazing German Chocolate Cake

    Serving Size: 1 (94 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 300.7
     
    Calories from Fat 135
    45%
    Total Fat 15.0 g
    23%
    Saturated Fat 4.2 g
    21%
    Cholesterol 39.6 mg
    13%
    Sodium 274.1 mg
    11%
    Total Carbohydrate 40.2 g
    13%
    Dietary Fiber 1.8 g
    7%
    Sugars 26.9 g
    107%
    Protein 2.8 g
    5%

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