Description
A rich and moist German Chocolate Bundt Cake made with a box mix, enhanced by a classic coconut pecan frosting, and topped with a smooth chocolate glaze. Perfect for celebrations or any special occasion, this cake combines the convenience of a cake mix with the indulgence of traditional flavors.
Ingredients
Scale
Cake
- 1 box German Chocolate cake mix
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
- 1 (16-oz) can Coconut Pecan frosting
Chocolate Glaze
- ¾ cup semi-sweet chocolate chips
- 3 to 4 Tbsp heavy cream
- 1 Tbsp corn syrup
Optional Garnish
- Coconut flakes
- Chopped pecans
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF. Grease a bundt cake pan thoroughly with cooking spray to ensure easy removal of the cake after baking.
- Mix batter: In a large mixing bowl, combine the German Chocolate cake mix, water, vegetable oil, eggs, and the entire can of coconut pecan frosting. Use a handheld mixer to beat the ingredients together until the batter is smooth and well blended.
- Pour batter into pan: Transfer the smooth batter evenly into the prepared bundt cake pan, spreading it gently to fill all crevices.
- Bake the cake: Place the pan in the preheated oven and bake for approximately 50 minutes. Check doneness by inserting a toothpick or cake tester; it should come out clean when the cake is done.
- Cool the cake: After baking, let the cake cool in the pan on a wire rack for 10 minutes. Then invert the pan carefully onto the rack and allow the cake to cool completely before glazing.
- Prepare chocolate glaze: In a small saucepan over low heat, combine the semi-sweet chocolate chips, heavy cream, and corn syrup. Stir continuously until the chocolate melts smoothly and the glaze is glossy.
- Glaze and garnish: Pour the warm chocolate glaze evenly over the cooled cake. For an added touch, sprinkle with coconut flakes and chopped pecans if desired.
Notes
- Be sure to grease the bundt pan well to prevent sticking.
- Allow the cake to cool completely before adding the glaze to avoid melting it off.
- For a thicker glaze, use less heavy cream; for a thinner glaze, add a bit more.
- You can substitute vegetable oil with canola or sunflower oil if preferred.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Adding the frosting right into the batter adds extra moisture and flavor to the cake.
