Icing In The Cake(German Chocolate)
A moist German Chocolate cake topped with coconut-pecan frosting, perfect for celebrations or dessert tables, offering rich chocolate flavor with tropical coconut and pecans.
Ingredients
Instructions
- Put the cake mix, water, canola oil, eggs, and coconut-pecan frosting into a mixing bowl.
- Blend on low for 1 minute, then beat on medium for 2 minutes.
- Pour the batter into a 12-cup Bundt pan sprayed with Pam.
- Bake at 350°F (175°C) for 50 to 55 minutes.
- Cool in the pan for 20 minutes, then remove and place on a rack to cool completely.
- Sprinkle with powdered sugar before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a splash of coffee to the batter. If you don't have coconut-pecan frosting, you can substitute with chocolate frosting and add shredded coconut and chopped pecans for a similar texture and taste. Ensure your Bundt pan is well-greased to prevent sticking, and allow the cake to cool completely before serving to enhance its moisture.
Serving Suggestions
Serve slices of this German chocolate cake with a dusting of powdered sugar on top for a simple yet elegant presentation. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving alongside a cup of coffee or tea for a delightful afternoon treat. For a fun dessert spread, serve with Incredibly Easy Cherry Crisp for a contrasting flavor.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or until warmed through. This cake is best enjoyed fresh but can be delicious even after a few days.
Nutrition & Diet Analysis (per serving)
Each serving of Icing In The Cake(German Chocolate) contains roughly 211 calories, with 1g protein, 7g carbohydrates, and 21g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different brand of cake mix?
Yes, you can use any brand of German chocolate cake mix you prefer. However, keep in mind that the texture and flavor may vary slightly depending on the brand. Just be sure to follow the package instructions for mixing and baking times if they differ.
What can I do if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use two 9-inch round cake pans instead. Just divide the batter evenly between the pans and adjust the baking time to about 25-30 minutes, checking for doneness with a toothpick. Once baked, layer the cakes with frosting in between for a classic cake presentation.
Can I add other ingredients to this cake?
Absolutely! Feel free to mix in chocolate chips, nuts, or dried fruit to the batter before baking for added texture and flavor. You can also fold in fresh berries for a burst of freshness, which pairs nicely with the chocolate. Just be mindful not to overmix the batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).