German Chocolate Cake is without a doubt my favorite cake of all. However, I like the standard caramel-nut icing to be inside of the cake instead of outside. If you haven't tried an inside out cake, you are missing out! This cake is delicious and so moist. Actually, the cake will get "moister" on the second and third day. That is if it makes it that long. Make it the night before and serve the next day and you will see what I mean by that.
I am not much of an icing person. I like a pound cake or a breakfast cake. This is the best of both. I do put a little dark chocolate glaze on top along with the organic powdered sugar. Sometimes, I put a little caramel glaze on top. However, the dark chocolate is the best. The cake is beautiful, and it looks really "fancy" on the gold charger plate.
This makes a great cake for a party or just to serve your family. I love to eat a piece with my morning coffee. It is simple to make.........so delicious to eat. Enjoy!
GERMAN CHOCOLATE INSIDE OUT CAKE – PAT’S FAVE
INGREDIENTS: 1 Duncan Heinz German Chocolate Cake Mix, 1 tub coconut pecan frosting, 4 eggs, ½ cup canola oil, 1 cup water, 1/4 cup milk
TO MAKE: Pre-heat Oven to 350 Degrees. Spray your Bundt pan with cooking spray (generously) make sure and coat sides and middle.
In large mixing bowl – Mix the Cake Mix, 1 cup of water, ½ cup canola oil, 1/4 cup milk & 4 eggs together until mixed well. Fold in the 1 tub of the coconut pecan frosting. ( I use Duncan Heinz) Adding the extra egg and milk to the recipe makes this cake moist and delicious!
Pour ingredients into sprayed Bundt Pan evenly. Place in oven at 350 Degrees for 20-25 minutes. Be sure and do the toothpick test. Do not over bake.
Let cool. Transfer to Cake plate and sprinkle the Organic Powdered sugar on cake. Pour a light glaze of the chocolate glaze mix over cake and top with more powdered sugar. Again, I use just a light glaze on the cake. I don’t want the icing over bearing the cake.
For a fun change Laura Monteverde and I decorated the cake on The Vine by pouring pumpkin spice syrup, salted caramel syrup and raspberry syrup. As you can see from the photo, it turned out beautifully. It was probably the best tasting German chocolate cake ever! You can see the episode on the KTHV11 Vine Website. Click here for episode
Cover the cake with a lid or plastic wrap to keep moist. Don't refrigerate!
This cake is delicious and will get actually be moister the 2nd and 3rd day.
P.S. Sometimes I add in a little dark chocolate bark for a richer cake.
Dark Chocolate Glaze Recipe for Light Frosting:
INGREDIENTS:
8 ounces Hershey’s Dark Chocolate Chips
3 Tablespoons Butter
1/3 Cup Milk
TO MAKE:
Melt butter in a saucepan over low heat, stirring frequently with a silicone spatula, about 1 minute. Add chocolate; stir constantly until it starts to melt, about 2 minutes. Slowly pour in milk; stir until incorporated and chocolate is melted, about 2 minutes.
I am not much of an icing person. I like a pound cake or a breakfast cake. This is the best of both. I do put a little dark chocolate glaze on top along with the organic powdered sugar. Sometimes, I put a little caramel glaze on top. However, the dark chocolate is the best. The cake is beautiful, and it looks really "fancy" on the gold charger plate.
This makes a great cake for a party or just to serve your family. I love to eat a piece with my morning coffee. It is simple to make.........so delicious to eat. Enjoy!
GERMAN CHOCOLATE INSIDE OUT CAKE – PAT’S FAVE
INGREDIENTS: 1 Duncan Heinz German Chocolate Cake Mix, 1 tub coconut pecan frosting, 4 eggs, ½ cup canola oil, 1 cup water, 1/4 cup milk
TO MAKE: Pre-heat Oven to 350 Degrees. Spray your Bundt pan with cooking spray (generously) make sure and coat sides and middle.
In large mixing bowl – Mix the Cake Mix, 1 cup of water, ½ cup canola oil, 1/4 cup milk & 4 eggs together until mixed well. Fold in the 1 tub of the coconut pecan frosting. ( I use Duncan Heinz) Adding the extra egg and milk to the recipe makes this cake moist and delicious!
Pour ingredients into sprayed Bundt Pan evenly. Place in oven at 350 Degrees for 20-25 minutes. Be sure and do the toothpick test. Do not over bake.
Let cool. Transfer to Cake plate and sprinkle the Organic Powdered sugar on cake. Pour a light glaze of the chocolate glaze mix over cake and top with more powdered sugar. Again, I use just a light glaze on the cake. I don’t want the icing over bearing the cake.
For a fun change Laura Monteverde and I decorated the cake on The Vine by pouring pumpkin spice syrup, salted caramel syrup and raspberry syrup. As you can see from the photo, it turned out beautifully. It was probably the best tasting German chocolate cake ever! You can see the episode on the KTHV11 Vine Website. Click here for episode
Cover the cake with a lid or plastic wrap to keep moist. Don't refrigerate!
This cake is delicious and will get actually be moister the 2nd and 3rd day.
P.S. Sometimes I add in a little dark chocolate bark for a richer cake.
Dark Chocolate Glaze Recipe for Light Frosting:
INGREDIENTS:
8 ounces Hershey’s Dark Chocolate Chips
3 Tablespoons Butter
1/3 Cup Milk
TO MAKE:
Melt butter in a saucepan over low heat, stirring frequently with a silicone spatula, about 1 minute. Add chocolate; stir constantly until it starts to melt, about 2 minutes. Slowly pour in milk; stir until incorporated and chocolate is melted, about 2 minutes.
