Shelly's Recipe

GERMAN CHOCOLATE BUNDT CAKE

Category: Cakes from Cake Mixes

Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 pkg plain German chocolate cake mix
1 (14.5 oz) container coconut pecan frosting (see Note)
1 cup water
1⁄3 cup flour
1⁄3 cup vegetable oil
3 large eggs
1 tbsp confectioners sugar (optional)

Preheat the oven to 350. Lightly mist a 12-cup Bundt pan with vegetable oil spray, and then dust it with flour. Shake out the excess flour and set the pan aside.

Place the cake mix, frosting, water, flour, oil, and eggs in a large mixing bowl. Beat until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter for 1 1/2 minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.

Bake the cake until the top springs back when lightly pressed with a finger, 42 to 47 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 20 to 25 minutes longer. Sift the confectioners’ sugar over the cake, if desired, then slice and serve.

Store this cake, in a cake saver or loosely covered with plastic wrap, at room temperature for up to five days. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.