Inside Out German Chocolate Cake

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Oh how I love holiday baking. The kitchen gains a whole new scent from Thanksgiving to Christmas. The house is always filled with some type of sweet or savory smell this time of year. We had a short notice family gathering this past weekend and with some other fantastic activities we had planned, I didn't have time to do a lot of additional baking for the family event. That's when this semi-homemade dessert came to mind.

I have to give credit to one of my fellow teachers who first introduced me to the basic concept. Her recipe calls for a Butter Pecan cake base (A.MAZ.ING!) which was the only cake mix that was not available at our local Wal-Mart. What are the chances?

Time to improvise. What else goes well with coconut and pecans? Well chocolate of course! I call this cake simple (almost embarrassingly so) and you'll soon see why...

Inside Out German Chocolate Cake

Ingredients:

1 box of German Chocolate cake mix

1 can of coconut pecan frosting

Eggs

Oil

Water

Directions:

Preheat the oven to 350.

Generously spray a bunt pan (I could not find my "pretty pan" so my angel food cake pan had to suffice) with cooking spray.

Prepare the cake mix according to directions on the box. Before pouring the batter into the pan, remove the foil seal from the frosting and microwave it for about 35 seconds. Scoop the frosting into the cake batter and mix well.

Pour the batter evenly into pan. Bake for 40-50 minutes or until a toothpick inserted into the cake comes out clean.

Cool for 10 minutes and then remove from the pan by flipping it out onto a plate or platter.

 This cake is heavenly served warm but is also perfect the next day with a cup of coffee. You can't go wrong! I hope you'll find this recipe just as tasty and easy as I have. I continue to receive compliments on the taste and I never come home with leftovers (which could be a good or bad thing, depending how you look at it.)

Happy Baking!

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