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Chocolate Praline Bundt Cake Recipe


  • 1 (15.25 ounce) box Pillsbury German Chocolate Cake Mix
  • 1 (--- ounce) package Pillsbury Coconut Pecan Frosting
  • 1 cup canola oil
  • 1 cup milk
  • 4 eggs, beaten
  • ¼ cup butter
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • 3 and ½ cup confectioners sugar, sifted
  • Garnish: ⅓ cup chopped pecans, ¼ cup coconut flakes

Chocolate Praline Bundt Cake Recipe

  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 10-cup bundt pan.
  1. Combine cake mix, oil, eggs, and milk. Beat well.
  2. Add frosting and stir until combined.
  3. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean or with dry crumbs.
  4. Cool 15 minutes in the pan before inverting to a serving platter to cool completely.
  5. Frost cool cake with chocolate frosting.
  1. Sift sugar.
  2. Heat butter in a small pan on medium heat, do not let butter get brown.
  3. When butter is melted, whisk in cocoa, milk, and vanilla. Add sugar ½ cup at a time, whisking after each addition.
  4. Remove from heat, after the sugar has been added.
  5. Whisk until smooth.
  6. Immediately pour over cake.
  7. If icing is too thin, add additional sifted sugar ¼ cup at a time until desired thickness or sit it in the refrigerator a few minutes. Take it out and whisk it until creamy again.
  8. Frosting will thicken as it cools, but it'll be harder to spread.

Source: Call Me PMC
Chocolate Praline Bundt Cake Recipe Chocolate Praline Bundt Cake Recipe Reviewed by kuji hara on 10:09 PM Rating: 5

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