Wednesday, December 12, 2012

German Chocolate Bundt Cake

By Christy

It's the time of year when friends and families get together, companies and church groups have potlucks, dinner parties, cocktail parties, tacky Christmas parties….. (It's the time of year you get out your "big" pants you save in the back of you closet. lol) But I love this time of year because so many people feel inspired to turn on their ovens and bake all kinds of delicious treats! 

Bundt cakes are all the rage in Nashville (and probably other surrounding cities) right now. Between having mini bundt cake pans all the way to bakeries focused specifically on bundt cakes (Seriously…. Nothing Bundt Cakes are AWESOME! For locations, click on this hyperlink!), these delicious dense cakes are having their share of time in the spotlight right now. If you want to jump on the band wagon for one of your events here is a delicious recipe for a super moist and tasty twist on a german chocolate cake.

1 1/4 cups water
1/4 cup butter
1 cup packed brown sugar
1 cup flaked coconut
2 cups (12 oz) semisweet chocolate chips
1 cup chopped pecans
2 cups mini marshmallows
1 package german chocolate cake mix prepared according to box

In a small sauce pan, heat the water and butter until the butter is melted. Stir in the brown sugar and mix well. Pour into the bottom of the bundt pan. Sprinkle the following onto the butter mixture in this order: Coconut, chocolate, pecans and lastly marshmallows. 
Prepare the cake batter according to the box directions. Carefully pour the batter into the pan over the other ingredients. Bake the cake according to the directions on the box and cook until a toothpick inserted near the center tests clean. Cool for 5-10 minutes before inverting the cake onto a platter. 

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