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    Amazing German Chocolate Cake

    Source of Recipe

    Adapted from Cake Mix Doctor

    Recipe Introduction

    This is such a simple cake to mix up... it's a great addition to any potluck or family gathering, and doesn't require any particularly special ingredients. It comes out super moist, and the coconut and pecans inside the cake are a nice change from the usual. If you'd like to take it up another notch, you could frost it with Cool Whip and then sprinkle the top with additional pecans and some toasted coconut.

    List of Ingredients

    (9x13 baking pan)
    Vegetable oil spray, for misting the pan
    Flour, for dusting the pan ( just use Baker's Joy)
    1 package (18.25 ounces) plain German chocolate cake mix
    1 container (14.5 ounces) coconut pecan frosting (see Note)
    1 cup of shredded coconut
    1 cup water
    1⁄3 cup all-purpose flour
    1⁄3 cup vegetable oil
    3 large eggs
    1 tablespoon confectioners’ sugar (optional)

    Recipe

    Place a rack in the center of the oven and preheat the oven to 350°F. Spray the 9x13 baking pan and set the pan aside.

    Place everything but the powdered sugar (yep, the frosting gets mixed right into the cake batter!) into a big mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick.

    Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven. Bake the cake until the top springs back when lightly pressed with a finger, 42 to 47 minutes. A toothpick inserted near the center should come out nearly clean.

    Let the cake cool completely, 20 to 25 minutes longer. Sift the confectioners’ sugar over the cake, if desired, then slice and serve.

    Store this cake, in a cake saver or loosely covered with plastic wrap, at room temperature for up to five days. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.

 

 

 


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