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Easy German Chocolate Bundt Cake

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This easy German Chocolate Bundt Cake is a rich, moist chocolate cake topped with a decadent homemade coconut pecan frosting. Perfect for special occasions or when you’re craving a classic dessert with a twist.

Ingredients

  • 1 box German chocolate cake mix
  • 1 package (3.9 oz) instant chocolate pudding mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 4 large eggs
  • 1 cup semisweet chocolate chips
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1/2 cup butter
  • 3 large egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, combine cake mix, pudding mix, sour cream, oil, water, and eggs. Beat on medium speed until smooth.
  3. Fold in chocolate chips.
  4. Pour the batter into the prepared Bundt pan.
  5. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting, combine sugar, evaporated milk, butter, and egg yolks in a saucepan over medium heat.
  8. Cook, stirring constantly, until thickened (about 12 minutes).
  9. Remove from heat and stir in vanilla extract, flaked coconut, and chopped pecans.
  10. Cool the frosting until thick enough to spread, then spread it over the cooled cake.

Notes

  • Ensure the cake is completely cool before adding the frosting to prevent it from melting.
  • Store leftovers covered at room temperature for up to 3 days.
  • You can toast the pecans for added flavor before adding them to the frosting.

Nutrition

Find it online: https://yumfamilyrecipes.com/easy-german-chocolate-bundt-cake/