EASY GERMAN CHOCOLATE BUNDT CAKE RECIPE

Not your ordinary German chocolate cake, this one is extra chocolatey, and loaded with coconut-pecan frosting! Better still, it’s ultra easy. Made from doctored-up cake mix, this easy German Chocolate Bundt Cake recipe is one you’ll turn to often!

Easy German Chocolate Bundt Cake Recipe

Not your ordinary German chocolate cake, this one is extra chocolatey and loaded with coconut pecan frosting!

 Course Cake

 Prep Time 20 minutes

 Cook Time 50 minutes

 Total Time 1 hour 10 minutes

 Servings 10

 Author Sarah @ The Gold Lining Girl

Ingredients

For cake:

• 1 box German chocolate cake mix
• 1 box instant coconut cream pudding mix
• 4 eggs
• 1 c. sour cream reduced-fat is fine
• 1/4 c. vegetable oil
• 1 c. milk chocolate chips
• 1/3 c. shredded coconut
• 1/3 c. chopped pecans

For coconut-pecan frosting:

• 1 c. sugar
• 1 c. evaporated milk
• 1/2 c. butter
• 3 eggs
• 1 1/3 c. coconut
• 1 c. chopped pecans
• 1 tsp. vanilla

For topping:

• 1 c. milk chocolate chips
• 1/4 c. heavy cream
• 2 tbsp. butter
• 1/2 c. toasted coconut

Instructions

For cake:

1. In a large bowl, stir together cake mix, instant pudding mix, eggs, sour cream, oil, chocolate chips, pecans, and coconut. Batter will be thick!
2. Spray a large tube pan or bundt pan with non-stick spray.
3. Spread batter evenly into prepared pan.
4. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
5. Remove pan to a wire rack to cool for 10 minutes, then invert the cake onto the wire rack to cool completely.

For coconut-pecan frosting:

1. In a large saucepan over medium heat, combine sugar, evaporated milk, butter, and eggs.
2. Stirring constantly, bring the mixture to a boil. Do not walk away from it - it will heat and cook quickly, and you don't want to scramble the eggs!
3. Once it comes to a boil and thickens, remove from heat, and stir in the coconut, pecans, and vanilla.
4. Cool to room temperature.
5. Spread on top of the cooled bundt cake.

For topping:

1. In a small microwave-safe bowl, combine chocolate chips, heavy cream, and butter.
2. Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth.
3. Drizzle over bundt cake.
4. Sprinkle the toasted coconut over the ganache.
5. Allow 10-15 minutes for topping to set. Cut and serve.
6. The original recipe is from :thegoldlininggirl.com

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