Page 146 - Chocolate Cake Doctor

128 C H O C O L A T E P O U N D C A K E S
AMAZING GERMA
AMAZING GERMAN N
CHOCOLATE CAKE E
CHOCOLATE CAK
have a special affinity
for Raleigh, North Car-
olina, and it all has to do
with this recipe. Before I was to make
a scheduled book publicity visit to
Raleigh, I was the guest on a local
radio program. A woman called and
asked if I had ever heard of a German
chocolate cake recipe in which you
dump a container of store-bought
frosting into the bowl with the rest of
the ingredients. At first, I was aghast!
After all, I’m a believer in from-scratch BAKING TIME: 48 TO 52 MINUTES
frosting on my cake mix cakes. Why
would I want store-bought frosting in
my cake? And then people called in
and chatted about this cake and des-
perately wanted the recipe. When I
finally arrived in Raleigh, people were
still talking about that cake at my
book signing. And this
was a cake I had never
laid eyes on. Well, I realized I
had to get back in my kitchen and try
to come up with that recipe. And I
must tell you it’s worth all the commo-
tion. It’s a dandy of a Bundt cake,
containing just five ingredients. And
no one would ever believe the amazing
“secret” ingredient!
SERVES: 16
PREPARATION TIME: 8 MINUTES
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain German
chocolate cake mix
1 container (15 ounces) coconut pecan frosting
1 cup water
1 ⁄3 cup vegetable oil
3 large eggs