Recipe by Amy Gautreaux
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...
Top Review by didyb
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!
- vegetable oil cooking spray, for misting the pan
- flour, for dusting the pan
- 1 (18 1/4 ounce) packageplain German chocolate cake mix
- 1 (15 ounce) container coconut pecan frosting
- 1 cup water
- 1⁄3 cup vegetable oil
- 3 large eggs
Directions See How It's Made
- (I just use Baker's Joy spray with flour for the pan).
- 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.
- 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.