The following “Chew This!” column has been reprinted from “The Shelbyville News”. By: Blaise Doubman.
Inside Out German Chocolate Cake
I have discussed my battle with bacon, pickles and coconut here with you all in the past and my initial distaste for them, only then followed by my love and obsession with them. This column dives into coconut cake, something that my Grandpa Max used to love, German chocolate to be exact, and a new way of preparing it that will simply blow your mind! What if I told you that instead of frosting the outsides of a cake, you could take the frosting and stir it into the batter of your favorite cake, bake it and yield results that are unlike anything you have ever tasted, in a good way! Well, trust me when I say, this new way of cake making is simply life changing! How did I ever think of doing something like this? Well, that is a long story. I often find my sleepless nights full of Amazon cookbook shopping and browsing internet chat room comments. I was browsing though an old chat form from about 10 years ago that I found when I was researching German Chocolate Cake. In the comments was a woman, Bonnie, who said that her grandmother used to make the best German Chocolate Cake with a powdered frosting mix added into the cake mix. They no longer make any type of powdered frosting mix, which led me to think, what would happen if I would add just premade tub frosting to the batter?
The idea lead to this very recipe and I am telling you it is delicious! If you do not have a Bundt pan, use a 9×13-inch pan or even make 24 cupcakes! Whatever time is on the box of cake mix, add anywhere from 10-15 minutes, being sure to check for doneness around the original suggested time on the box. The reason the cake will take a little longer to bake than what the package directions suggest, is the addition of the prepared frosting, which means extra liquid and moisture of course. And guess what? You can do this with any cake and any frosting! Just be sure the flavor of the cake mix goes with the flavors of the prepared frosting. I have experimented with white cake mix with white frosting, chocolate cake mix with chocolate frosting and even lemon cake with lemon frosting. All turned out incredible! The cake turns out so much moister than your regular cake and contains so much more flavor! Now, of course, you could make this and still frost the outsides of the cake with frosting but there is really no need! Try this, experiment and let me know your thoughts by contacting me on my website. Delicious!
Inside Out German Chocolate Cake
Leftovers of this cake, if any exist, are best kept covered tightly and left at room temperature.
1 box German chocolate cake mix
1 tub coconut pecan frosting
Start by preheating your oven to 350 degrees F. Spray a Bundt pan liberally with non-stick cooking spray containing flour.
In a large bowl make the cake mix according to package directions.
Whisk in the coconut pecan frosting.
Pour into the prepared Bundt pan and smooth out the top. Gently tap the pan on the counter to release any air bubbles that might have formed.
Bake, in preheated oven, for 50 minutes.
Remove and allow to cool for 15 minutes.
Run a sharp knife along the interior sides of the Bundt pan to gently loosen the cake. Carefully flip the cake out onto your favorite serving platter and serve gently warm or room temperature.
Ask and Answer: People often ask what my favorite seasonings are, other than your typical salt and pepper. I really love garlic powder, garlic salt, celery seed, celery salt, white pepper, dill weed, paprika, red pepper flakes and Nature’s Seasoning from McCormick seasonings.