Mixer German Chocolate Cake

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain German chocolate cake mix
1 container (15 ounces) coconut pecan frosting, or frosting of your choice
1 cup water
1/3 cup vegetable oil
3 large eggs

Place a rack in the center of the oven and preheat the oven to 350 degrees
F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust
with flour. Shake out the excess flour. Set the pan aside. Place the cake
mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an
electric mixer on low speed for 1 minute. Stop the machine and scrape down
the sides of the bowl with a rubber spatula. Increase the mixer speed to
medium and beat 2 minutes more, scraping the sides down again if needed.
The batter should look thick and well combined. Pour the batter into the
prepared pan, smoothing it out with the rubber spatula. Place the pan in
the oven. Bake the cake until it springs back when lightly pressed with
your finger, 48 to 52 minutes. Remove the pan from the oven and place it
on a wire rack to cool for 20 minutes. Run a long, sharp knife around the
edge of the cake and invert it onto a rack to cool completely, 20 minutes
more. Slide the cake onto a serving platter and slice. Store this cake,
wrapped in plastic wrap or aluminum foil, or in a cake saver or under a
glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in
foil, for up to 6 months. Thaw the cake overnight in the refrigerator
before serving.


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