German Chocolate Bundt Cake

This is a different and easy way to enjoy german chocolate cake. I found this recipe on divinerecipes.com and wanted to post it here on Zaar with my favorites. Make sure the bundt pan is greased and floured well so that the cake doesn't stick. I did not use the caramel topping as a glaze after the cake cooled, thought it might be too much. Let me know what you think! Hope you enjoy!

• Ready In: 55 mins
• Serves: 18
• Yields: 1 cake

Ingredients

• 1 (18 1/4ounce) box  German chocolate cake mix
• 1 (3 1/2ounce) box instant chocolate pudding mix
• 1⁄3 cup all-purpose flour
• 1⁄3 cup  vegetable oil
• 1 1⁄4 cups water
• 4  eggs
• 0.5 (12 1/4ounce) jar  caramel ice cream topping

Directions

1. Preheat oven to 350 degrees. Grease and flour a Bundt pan.
2. Combine first six ingredients in a large bowl and beat on medium speed for 2 minutes.
3. Pour batter into prepared Bundt pan. Pour the 1/2 jar of caramel topping on the batter and then swirl it into the batter.
4. Bake for 40 to 45 minutes. Remove from oven. Let cool for about 10 minutes and remove from pan.
5. Let cool for about 25 minutes and then drizzle the remaining 1/2 jar of caramel topping over cake.