German Chocolate Bundt Cake

Sometimes you just gotta have cake and yummy frosting! For this baking adventure, I wanted something really chocolatey and ooey, gooey yummy, which is why I opted for Coconut Pecan Frosting.

I’m a big fan of Duncan Hines Decadent Triple Chocolate cake mix. This is where the really chocolaty comes in. This mix includes a chocolate sauce that you mix up and add to the cake batter and it is oh so good! I already mentioned that Coconut Pecan Frosting filled the bill for the ooey, gooey yummy part. These two together created an awesome combo! And no, I didn’t use pre-made frosting. That was from scratch. It’s the only way to make yummy frosting, in my opinion.

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German Chocolate Bundt Cake

This recipe uses Duncan Hines Decadent Triple Chocolate cake mix and a home made Coconut Pecan Frosting.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8

Author Vegetariant

Ingredients

Chocolate Bundt Cake

• 1 box Duncan Hines Decadent Triple Chocolate cake mix
• 1 Cup Water
• 3 Large Eggs
• ⅓ Cup Oil

Chocolate Filling

• 1 envelope chocolate filling mix
• ⅓ Cup Water

Coconut Pecan Frosting

• 1/4 cup butter cut into small pieces
• 1 cup sweetened coconut toasted
• 2/3 cup pecans toasted and chopped
• 1/3 teaspoon salt
• 1 cup evaporated milk
• 2/3 cup sugar
• 1/4 cup light brown sugar
• 2 large egg yolks
• 1 tsp vanilla

Instructions

Duncan Hines Decadent Triple Chocolate Bundt Cake

1. Preheat oven to 350° and grease a bundt cake pan (I don't flour it).
2. Follow directions on the Duncan Hines box for both the cake and the chocolate filling. They will be mixed in two separate bowls.

Coconut Pecan Frosting

1. Put the butter, toasted coconut, toasted pecans, and salt in a medium bowl and set aside.
2. In a small saucepan, heat the evaporated milk, both sugars, and egg yolks over medium heat. Stir the mixture constantly, until thickened. If using a candy thermometer, bring heat to 195°. Pour the mixture over the coconut pecan mix (from step 1) and stir until the butter melts.
3. Put frosting in the refrigerator to cool completely, about 15-20 minutes. You want it to still be pliable, not solid.
4. Frost the top of the bundt cake to look like a cake donut, as pictured above.

Recipe Notes

Adapted from Duncan Hines Triple Chocolate Cake

What do you think of my big ol’ donut, I mean German Chocolate Bundt Cake? Give it a try and snap a pic of your creation and share on social with #vegetariant. You can also leave a comment here, if you’d like. 🙂

Enjoy!