I have the most decadent, moist, sinfully good cake for you today. My coworker Tami mentioned her mom made this cake with the frosting baked in the cake and I filed it in my head that I would need to make it soon. And I did.
This cake is so moist I thought it may be undercooked. But it’s not. It’s just that moist.
Bundt cakes are a favorite of mine. Eating them at least. I don’t make them as often as I should but when I do, I tend to want to eat the entire thing. That’s why I brought this one into the office and asked my coworkers to please take it home with them. I limited myself to one piece. Ok, two pieces and quit counting!
All those who tried it loved it. I even heard it described as perfect. The only thing I would have done differently was to have a glass of milk with it.
Although this isn’t a sponsored post, I did have to share that I used my new Hamilton Beach stand mixer to make this. And what made it extra great was that it has a fold setting that allowed me to fold in the frosting with no problem. You can enter to win one of two mixers on my Chocolate & Strawberry Shortcake Trifle post from earlier this week.
- 1 16.5 oz box Duncan Hines German Chocolate Cake mix
- 3 eggs
- 1 c water
- 1/3 c Mazola oil
- 1/4 c low fat sour cream
- 3 Tbsp instant chocolate pudding mix
- 1 15 oz can Duncan Hines Coconut Pecan Frosting
- 1 can chocolate frosting
Preheat oven to 350 degrees.
Grease and flour a bundt cake pan.
In a stand mixer or large mixing bowl, add cake mix, eggs, water, oil, sour cream and pudding. Beat together for 2-3 minutes to incorporate. Fold in the coconut pecan frosting into the mix.
Pour batter into the bundt cake pan.
Place in the oven and bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean.
Let cool then invert onto a cake plate.
Remove the foil wrap from the icing. Warm the chocolate icing in the microwave for :15 seconds. Stir. If needed, microwave for an additional :10 seconds. Drizzle chocolate on cake. I went light on the frosting because I knew the cake would be sweet enough without a lot of icing.
(Note: you may want to put parchment paper underneath the cake to catch the frosting if you want a nice clean cake plate.)
Janet Watts says
Ginny Rees says