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EZ German Chocolate Cake

Source of Recipe

Anne


List of Ingredients

Vegetable oil spray
Flour
1 pkg. (18.25 ozs.) plain German chocolate cake mix
1 container (15 ozs.) coconut pecan frosting
1 cup water
1/3 cup vegetable oil
3 large eggs





Recipe

Place a rack in the center of the oven and preheat the oven to 350 degrees. 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. Beat 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 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.

Slide the cake onto a serving platter and slice.