2/21/2012 07:00:00 AM
Mrs Happy Homemaker
Welcome to the first recipe in 'Out of the Box' week! This week, I plan to bring you easy, time-saving, yummy recipes that start off with a cake mix.
For the first recipe in this series, I have to give a shout-out to the elderly lady in the grocery store several weeks ago. She told me how she makes her German chocolate pound cake by mixing cake mix & store bought coconut pecan icing together. She swore by how good it was, and when I decided on doing this week of boxed mix recipes - her words instantly came to mind.
Now, I would be lying if I said I wasn't a little nervous about the outcome of this. The thought of combining prepared icing into my pound cake seemed a bit odd, but also intriguing.
The result was the most moist pound cake I have ever made. And, it came from a mix! You seriously could never guess. This recipe is ingenious! This cake disappeared so fast - nobody in my family could stay away from it, myself included.
You really must give this a try - you won't be disappointed.
All you need is german chocolate cake mix, coconut pecan icing, eggs, water, & oil.
Combine everything but the icing with an electric mixer or whisk.
Gently stir in the coconut pecan icing.
Spray a bundt pan with Bakers Joy - or lightly grease & flour.
Notice my bundt pan? It was my Grandma Millie's. She passed away a couple years ago, and I love that I have this. I think of her everytime that I use it :)
Pour in your cake batter. Bake in an oven preheated to 350 degrees for an hour.
When done, let the cake cool inside of the pan on a wire rack for 10 minutes. Then remove from the pan, and cool for at least another 10 minutes before slicing.
German Chocolate Pound Cake
Ingredients:
1 box German Chocolate pound cake1 tub coconut pecan icing4 eggs1/2 cup vegetable oil1 1/3 cups water
Instructions:
Preheat your oven to 350 degrees.
Combine everything except the tub of icing together with an electric mixer or whisk. Then gently stir in the coconut pecan icing.
Grease & flour a bundt pan - or spray with Bakers Joy. Pour the cake batter into the pan. Bake for 1 hour.
Cool in the pan, on a wire rack for 10 minutes. Remove from the pan, and cool an additional 10 minutes on the rack before slicing.
