All-New Cake Mix Doctor - Anne Byrn [105]
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GERMAN CHOCOLATE DARN GOOD CAKE
serves:
12 to 16
prep:
15 minutes
bake:
55 to 58 minutes
cool:
35 to 45 minutes
YOU CAN’T BEAT the Darn Good Chocolate Cake recipe when it comes to a rich, moist, and simple cake that travels well. I wondered if I could change the recipe to include the German chocolate cake flavors our family loves. And it worked beautifully! Place the pecans and coconut in the bottom of the pan, then pour in the sour cream batter that is based on a German chocolate cake mix. Be sure to include chocolate chips—either semisweet or milk chocolate. This cake stays moist for days.
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
¼ cup chopped pecans
¼ cup sweetened flaked coconut
1 package (18.25 ounces) plain German chocolate cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup reduced-fat sour cream
2/3 cup water
½ cup vegetable oil
4 large eggs
2 teaspoons pure vanilla extract
1½ cups (9 ounces) semisweet chocolate or milk chocolate chips
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour. Sprinkle the pecans and coconut in the bottom of the pan and set the pan aside.
2. Place the cake mix, pudding mix, sour cream, water, oil, eggs, and vanilla in a large 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 for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until it just starts to pull away from the sides of the pan and the top springs back when lightly pressed with a finger, 55 to 58 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto the wire rack. Let the cake cool completely, 25 to 30 minutes longer before slicing and serving. Or invert the cake onto a serving platter to slice and serve while still warm.
Keep It Fresh! Store this cake, in a cake saver or 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.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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CLASSIC DARN GOOD CHOCOLATE CAKE
serves:
12 to 16
prep:
10 minutes
bake:
55 to 60 minutes
cool:
at least 15 to 20 minutes
I’M OFTEN ASKED which of the cakes I have baked is my favorite. And although this makes me uncomfortable, as if someone has asked who is the favorite child, I do have an answer. I favor this cake because it has some history with my family, it’s so utterly decadent served warm, and it’s versatile. My late aunt, Louise Grissim, loved to bake this cake. She gave the recipe to my mother, and I have chuckled with family members that I had to clean up the name a bit before publishing it because Louise