RECIPE TITLE "Amazing German chocolate cake"
recipe excerpted from Chocolate from the Cake Mix Doctor Copyright (c)
2001 by Anne Byrn.
serves: 16 Preparation time: 8 minutes;
Baking time: 48 to 52 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
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 with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
4. Slide the cake onto a serving platter and slice.
**Store this cake, wrapped in plastic wrap or aluminum foil, or in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
CHOCOLATE SOUR CREAM FROSTING
Makes 3 cups, enough to frost a 2- or 3-layer cake or 30 cupcakes
Preparation Time: 10 minutes
8 tablespoons (1 stick) butter, cut into 8 pieces
2/3 cup unsweetened cocoa powder
3 cups confectioners' sugar, sifted
1/3 cup sour cream
1 teaspoon pure vanilla extract
1. Melt the butter in a small saucepan over low heat or melt it in a large glass bowl in the microwave oven on high power for 45 seconds.
2. Place the melted butter in a large mixing bowl and add the cocoa powder. Whisk until smooth. Add the confectioners' sugar alternately with the sour cream, blending with an electric mixer on low speed for 1 to 1½ minutes, or until incorporated. Stop the machine and add the vanilla. Increase the mixer speed to medium and beat until light and fluffy, 1 minute more.
3. Use the frosting to frost the top and sides of the cake or cupcakes of your choice.
Store this cake in a cake saver or under a glass dome, in the refrigerator for up to 1 week. Or freeze it, in a cake saver, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
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