German Chocolate Bundt Cake – seriously delicious! German chocolate cake mix, water, oil, eggs and a can of coconut pecan frosting. Top the cake with a quick chocolate ganache made with chocolate chips, heavy cream, and corn syrup. I couldn’t believe how delicious this cake tasted. You can make it a few days in advance and store in an air-tight container. #cake #bundtcake #dessert #thanksgiving #christmas
Preheat oven to 350ºF. Grease a bundt cake pan with cooking spray and set aside.
Combine cake mix, water, oil, eggs and frosting in a large mixing bowl. Beat with a handheld mixer until smooth.
Pour batter into prepared pan.
Bake for 50 minutes, until cake tests done.
Allow to cool in pan for 10 minutes. Invert pan onto a wire rack and cool completely.
In a small saucepan, melt chocolate chips, heavy cream, and corn syrup.
Pour chocolate over cooled cake. Sprinkle with coconut and chopped pecans, if desired.
Notes:
Can make the cake a day or two in advance and store in an air-tight container.If chocolate ganache is to thick, add more heavy cream to reach the desired consistency.