German Chocolate Bundt Cake

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Easy German chocolate bundt cake made with a cake mix and topped with a rich, fudgy chocolate glaze. A simple dessert with big flavor.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 437kcal

Author: Julie Clark

Ingredients

For the cake:

1 box Duncan Hines yellow cake mix 15.25 ounces
1 small box Jello instant vanilla pudding 3.4 ounces
4 large eggs
1¼ cups buttermilk 10 ounces
¼ cup vegetable oil 2 ounces
4 ounces Baker's German sweet chocolate melted, 1 bar
1 cup shredded coconut flakes
1 cup mini chocolate chips

For the glaze:

4 ounces Baker's German's sweet chocolate 1 bar
¼ cup water 2 ounces
1 tablespoon salted butter
1 cup powdered sugar 130 grams
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350ºF. Grease a 12 cup bundt cake pan with shortening, then dust with all purpose flour (or use baking spray).
In a large mixing bowl, whisk together the dry cake mix and pudding mix.
1 box Duncan Hines yellow cake mix , 1 small box Jello instant vanilla pudding
Add the eggs, buttermilk and oil. Mix. Then add in the melted chocolate. Mix well on medium speed for 2-3 minutes, scraping the sides of the bowl as needed.
4 large eggs, 1¼ cups buttermilk, ¼ cup vegetable oil, 4 ounces Baker's German sweet chocolate
Fold in the coconut and mini chocolate chips.
1 cup shredded coconut flakes, 1 cup mini chocolate chips
Pour the cake batter into the prepared pan. Bake for 45-50 minutes (Ours took 49 minutes.)
Allow the cake to cool for 10 minutes, then turn it out onto a cake plate to cool completely.
While the cake is cooling, prepare the chocolate glaze. Melt the chocolate, water and butter in a small pan over low heat. Stir constantly until smooth.
4 ounces Baker's German's sweet chocolate, ¼ cup water, 1 tablespoon salted butter
Add the sugar and stir constantly until the sugar dissolves. Take the pan off the heat and add vanilla. Whisk until smooth.
1 cup powdered sugar , 1 teaspoon vanilla extract
Drizzle the chocolate glaze over the cooled cake. Sprinkle with more coconut if desired.

Notes

Store in an airtight container at room temperature for up to 3 days. Freeze any leftovers for up to 6 weeks.

Thaw frozen cake completely before opening the package. This will help to preserve its freshness and moisture.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition