German Chocolate Cake

Enhance the boxed cake mix with substitutions and create a more moist and rich flavor, so you can also enjoy T's favorite type of cake that highlights chocolate and pecans!
Prep Time: 14 minutes
Cook Time: 36 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Keyword: bundt cake
Servings: 10 servings

Equipment

  • 1 KitchenAid Mixer whisk attachment
  • 1 Bundt cake pan

Ingredients

Instructions

Prep:

  • Preheat the oven to 350°F for metal and glass pan(s) and 325°F for dark or coated pan(s). Add 3-5 minutes for dark or coated pan(s).
  • Grease the sides and bottom of your chosen pan(s) and flour lightly OR use PAM baking spray. Use baking cups for cupcakes. We chose a bundt pan, so we sprayed it with PAM spray generously!

Cake Batter

  • Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened (just about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pan(s) and bake immediately.

Baking:

  • Bake in the center of the oven following the chart below. Add 3-5 minutes for dark or coated pan(s). The cake is done when a toothpick inserted comes out clean. Cool the cake(s) in the pan(s) on a wire rack for about 15 minutes. Remove the cake(s) from the pan(s) and cool completely before frosting.

Pan Size and Baking Times:

  • (2) 8-Inch: Bake Time: 23-28 min
    (2) 9-Inch: Bake Time: 22-27 min
    13 x 9-Inch: Bake Time: 22-27 min
    Bundt: Bake Time: 33-36 min
    24 cupcakes: Bake Time: 16-19 min

Notes

Served alongside some homemade Eggless Ice Cream would be nice for any occasion!
Tried this recipe?Let us know how it was!

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