1 (18.25-ounce) package German Chocolate cake mix
1 can Coconut Pecan frosting
1 cup water
3 large eggs
1/3 cup canola or vegetable oil
3/4 cup chopped pecans
1/2 cup shredded coconut
Preheat oven to 350 degrees F (180 C). Spray a 9 or 10-inch bundt pan with nonstick cooking spray.
Put all ingredients (yes, including the coconut pecan frosting) in a large mixing bowl and beat with an electric mixer for 2 minutes.
Pour mixture into prepared bundt pan and bake for 50 minutes in preheated 350 degree F (180 C) oven.
Cool cake in pan for 20 minutes (I put it on a bottle, like a ketchup or wine bottle to cool).
Transfer cake to a cooling rack to cool completely. The pound cake can be served plain or with a pecan praline sauce (recipe to follow).
Makes 10-12 servings.
Pecan Praline Sauce
6 Tbsp. butter
1 cup brown sugar
4 Tbsp. heavy cream or half & half
1 cup pecans pieces
In a medium saucepan heat butter, sugar and cream until it boils. Remove from heat and add pecans. Pour warm sauce over cake before serving.
Submitted By: Nanny Judy
Date: September 8, 2004