CASPER
New member
GERMAN CHOCOLATE POUND CAKE
shortening (for greasing the Bundt pan)
1 pkg. German chocolate cake mix
1/4 c. vegetable oil
1 c. water
3 large eggs
1 (15 oz.) container coconut pecan frosting
Preheat the oven to 350°F. Grease a 12-cup Bundt pan. In a large mixing bowl, mix the cake mix, oil, water and eggs together with an electric mixer on low speed until the ingredients are well distributed, about 1 minute. Scrape the bottom of the bowl with a spatula and beat for 2 minutes, still on low speed. Add the container of frosting and continue beating on low speed for about 2 minutes. Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Let the cake cool in the pan. Invert the cooled cake onto a plate and allow it to cool thoroughly before slicing. No frosting is needed, it's already in the cake.
shortening (for greasing the Bundt pan)
1 pkg. German chocolate cake mix
1/4 c. vegetable oil
1 c. water
3 large eggs
1 (15 oz.) container coconut pecan frosting
Preheat the oven to 350°F. Grease a 12-cup Bundt pan. In a large mixing bowl, mix the cake mix, oil, water and eggs together with an electric mixer on low speed until the ingredients are well distributed, about 1 minute. Scrape the bottom of the bowl with a spatula and beat for 2 minutes, still on low speed. Add the container of frosting and continue beating on low speed for about 2 minutes. Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Let the cake cool in the pan. Invert the cooled cake onto a plate and allow it to cool thoroughly before slicing. No frosting is needed, it's already in the cake.