More Amazing German Chocolate Cake

By carvalhohm

Ingredients

• Vegetable oil spray, for misting the pan
• Flour, for dusting the pan
• 1 package (18.25 ounces) plain German chocolate cake mix
• 1 container (14.5 ounces) coconut pecan frosting (see Note)
• 1 cup water
• 1 ⁄3 cup all-purpose flour
• 1 ⁄3 cup vegetable oil
• 3 large eggs
• 1 tablespoon confectioners’ sugar (optional)

Details

Adapted from cakemixdoctor.com

Preparation

Step 1

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

2. Place the cake mix, frosting, water, flour, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter for 11/2 minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.

3. Bake the cake until the top springs back when lightly pressed with a finger, 42 to 47 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 20 to 25 minutes longer. Sift the confectioners’ sugar over the cake, if desired, then slice and serve.