Inside-out German Chocolate Pound Cake
I make a lot of Bundt cakes. They are generally easy to throw together, travel well when sharing, and there are tons of great Bundt cake recipes out there! I do use the Pampered Chef Stoneware Fluted Baking Pan for my Bundt cake recipes. If you want to try a piece of the PC stoneware, this is a great one to start with!
1 box German chocolate cake mix
½ cup canola oil
1 cup water
1 container of coconut pecan icing
Preheat oven to 325.
Pour cake mix into bowl of mixer. Turn mixer on low for a few seconds to break up any lumps in the dry mix.
Slowly add water, oil and eggs. Beat on medium speed for two to three minutes.
Lower mixer speed and add icing a glob at a time.
Pour batter into a Bundt cake pan that has been sprayed with cooking spray.
Bake 50-60 minutes, or until done.
This cake is delicious without a glaze, but here’s a simple recipe, if you’d like to use one:
1 cup powdered sugar
1 tablespoon cocoa
2 tablespoons melted butter
2 -3 three tablespoons of milk, maybe a bit more or less depending on how thick you want your glaze.
Combine powdered sugar and cocoa with whisk. Add butter. Add milk a bit at a time while whisking all ingredients. Whisk until smooth. Drizzle over cake.