INSIDE-OUT GERMAN CHOCOLATE BUNDT CAKE | JUST A PINCH RECI…
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.
Provided by Mary R Morris @photosister
Categories Cakes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 10
Number Of Ingredients 5
Steps:
- 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.
GERMAN CHOCOLATE LAYER CAKE RECIPE - BETTYCROCKER.COM
Looking for an impressive dessert that doesn't take all day? This German Chocolate Layer Cake is the recipe! Three layers of fudgy chocolate cake filled with gooey, sweet coconut-pecan filling make this cake a five-star masterpiece, and you don’t have to take our word for it! More than one reviewers has declared this to be the “best German chocolate cake ever” and we can’t argue! A decadent filling made of butter, sugar, eggs, coconut flakes, pecans, milk and vanilla yields a mixtures so rich, you’ll definitely want to lick the spoon. Top this special-occasion confection with a drizzle of rich and creamy chocolate frosting and watch the rave reviews trickle in, because this cake is destined to be a hit!
Provided by Betty Crocker Kitchens
Total Time 2 hours 50 minutes
Prep Time 40 minutes
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease bottoms only of 2 (9-inch) round cake pans with shortening. Make and bake cake mix as directed on box for 9-inch round pans, using water, oil and eggs. Cool 10 minutes. Remove from pans to cooling racks. Cool completely.
- In 3-quart heavy saucepan, mix sugar, butter, milk and egg yolks. Heat to simmering over medium heat, stirring frequently. Cook 9 to 10 minutes, stirring occasionally, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool completely, about 1 hour.
- Cut each cake layer horizontally into 2 layers. On serving plate, place 1 layer, cut side up. Spread with about 1 1/3 cups filling. Repeat with second and third layers and 2 2/3 cups filling.
- With serrated knife, cut remaining cake layer into 1 1/2-inch-wide strips. Cut strips into irregular pieces. Place cake pieces randomly over filling to cover top of cake, pressing gently into cake and fitting snugly together. Refrigerate cake several hours before serving, if desired.
- In small microwavable bowl, microwave frosting 10 seconds on High until thin enough to drizzle. Drizzle over top of cake. Store covered in refrigerator.
Nutrition Facts : Calories 582 , CarbohydrateContent 60 g, FatContent 7 , FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 427 mg
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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.
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