| Ingredients | |
|---|---|
| 1 package (18.25 ounces) German Chocolate Cake Mix | |
| 1 container (15 ounces) coconut-pecan frosting | |
| 3 eggs | |
| 1/3 cup vegetable oil | |
| 1 cup water | |
Directions |
|
|---|---|
| - Place a rack in the center of the oven and preheat the oven to 350 degrees F. | |
| - Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. | |
| - Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. | |
| - Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. | |
| - Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. | |
| - Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. | |
| - Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more. | |
| - Glaze recipe follows. | |
| Semi-Sweet Chocolate Glaze |
| 3/4 cup semi-sweet chocolate chips |
| 3 Tbsps. butter |
| 1 Tbsp. corn syrup |
| 1/4 teaspoon vanilla |
| - In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. |
| - Spread warm glaze over top of cake, letting it drizzle down the sides. |
| Vitamin A | 48% |
| Vitamin C | 0% |
| Calcium | 54% |
| Iron | 84% |
