We're having a bake sale at work next week to raise money for the Spirit committe and I was asked to bake a cake. I've been trying to decide what cake to bake. I was looking through my Chocolate Cake Mix Dr. book when this recipe grabbed my attention. I loved the story the author shared with this recipe. One thing that caught my eye was that she discovered a version of this cake while visiting my state of NC. I've never heard of this cake though. I decided to get the ingredients to make two of these and baked my trial one for the family today. We loved it. Here is the story and the recipe.
Amazing German Chocolate Cake from The Chocolate Cake Mix Doctor by Anne Byrn
"I have a special affinity for Raleigh, North Carolina, and it all has to do with this recipe. Before I was to make a scheduled book publicity visit to Raleigh, I was the guest on a local radio program. A woman called and asked if I had eery heard of a German chocolate cake recipe in which you dump a container of store-bought frosting into the bowl with the rest of the ingredients. At first, I was agast! After all, I'm a believer in from scratch frosting on my cake mix cakes. Why would I want store-bought frosting in my cake? And then people called in and chatted about this cake and desperately wanted the recipe. When I finally arrived in Raleigh, people were still talking about that cake at my book signing. And this was a cake I'd never laid eyes on. Well, I realized I had to get back in my kitchen and try to come up with that recipe. And I must tell you it's worth all the commotion. It's a dandy of a Bundt cake containing just five ingredients. And no one would ever believe the amazing "secret" ingredient.
Serves: 16
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain German chocolate cake mix
1 container (15 ounces) coconut pecan frosting
1 cup water
1/3 cup vegetable oil
3 large eggs
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. 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. Blend 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 the 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.
If you try this cake and enjoy it I highly reccomend The Cake Mix Doctor and The Chocolate Cake Mix Doctor cookbooks. Each recipe starts with a store-bought cake mix which is enhanced by the author to make it into a very special cake. She often gives you homemade frosting recipes to compliment the cakes. Some of our favorite cakes from the Cake Mix Dr book are the New York Style Cheesecake, and Honeybun Cake. I've taken both of these to work and had many requests for the recipes. My son often requests the Cheesecake for his birthday and my daughters boy friend the honeybun cake for his. We also like the Chocolate Kaluah Cake from the Chocolate book. I love that in the beginning of each of these books there is a small color photo of the finished cake along with the page number of the recipe.
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Comments: 25
J, it was good, we've already devored about half of it.
Fran, hope you like it even if you're not a chocolate fan. My son isn't either.
You're welcome Becky.
Donna, I used to ask my Granny to bake me a German Chocolate cake from scratch for my birthday almost every year. It was my favorite. My Mom made me a couple after Granny died. I've also made them and they are a lot of work but worth it. This one is different to say the least but it's still good but a different good from the scratch ones.
Sure Shannon go for it!
Thanks for the comments everyone. I hope everyone at work who purchases a slice enjoys it too.
Donna, Thanks so much for your long and interesting comment. I loved reading about your grandmother and your favorite things to eat. I love mac and cheese too and my daughter makes wonderful homemade. My Mom makes wonderful chicken and dumplings and she made some for us on Thur. night. They were delicious. Your favorite ones sound good too. I've never heard of baking them in the oven. Those are wonderful memories. I have great memories of both my Grands. They were also both great cooks.
Thanks Rebekka!
Carolyn, I don't know why they wouldn't work as cupcakes just be sure to check them often and probably only cook for 15 to 20 min. when a tooth pick comes out clean and they spring back when lightly touched. It isn't a layer cake though you just dump it in a bundt pan.
Mo, I bet that one from Leite's wass great! Yum indeed!
Treasa, that honeybun cake was a hit when I took it to work for a co-workers birthday. I made in in a double sheet pan and it was deovored.
You're welcome too Ja'Nelle and Cristina.
I baked my 2nd one today to take to the bake sale tomorrow. Hope it's a hit.