![[Recipe] Sopaipilla Mix (German Chocolate Cake) Dish (5) – Web](https://i0.wp.com/www.guentherhouse.com/wp-content/uploads/2023/06/Recipe-Sopaipilla-Mix-German-Chocolate-Cake-Dish-5-Web.jpg?fit=600%2C450&ssl=1)
German Chocolate Cake
Ingredients
Instructions
PREHEAT oven to 350 °F.
GREASE and flour a 10-cup Bundt pan.
CREAM butter, sugar and vanilla.
BLEND eggs, sour cream and cocoa; add milk slowly while mixing at low speed.
ADD Sopaipilla Mix, slowly, until moistened and batter is smooth. POUR batter into prepared pan.
BAKE 45-50 minutes, or until toothpick comes out clean.
IMMEDIATELY invert cake onto wire rack; allow to cool completely before frosting.
COMBINE coconut and pecans in a bowl; set aside.
COMBINE the rest of the ingredients in a large sauce pan, cook on medium low heat until thickened, about 12-13 minutes, stirring constantly. REMOVE from heat.
FOLD coconut and pecans into frosting, stirring until incorporated. CHILL 20 minutes before frosting cake.
Serving Size 1 slice
Servings 12
Ingredients
Directions
PREHEAT oven to 350 °F.
GREASE and flour a 10-cup Bundt pan.
CREAM butter, sugar and vanilla.
BLEND eggs, sour cream and cocoa; add milk slowly while mixing at low speed.
ADD Sopaipilla Mix, slowly, until moistened and batter is smooth. POUR batter into prepared pan.
BAKE 45-50 minutes, or until toothpick comes out clean.
IMMEDIATELY invert cake onto wire rack; allow to cool completely before frosting.
COMBINE coconut and pecans in a bowl; set aside.
COMBINE the rest of the ingredients in a large sauce pan, cook on medium low heat until thickened, about 12-13 minutes, stirring constantly. REMOVE from heat.
FOLD coconut and pecans into frosting, stirring until incorporated. CHILL 20 minutes before frosting cake.
