Servings: 10 people
Calories: 320kcal
Cost: 15
Equipment
- Mixing bowl
- Electric mixer or whisk
- Saucepan
- Bundt pan
- Skillet
- Wire rack
Ingredients
- 450 g German chocolate cake mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips optional
- 1 cup brown sugar
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- ¼ cup granulated sugar
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 175°C (350°F) and grease and flour your Bundt pan thoroughly.
- In a large bowl, mix the cake mix, sour cream, vegetable oil, eggs, milk, and vanilla extract until smooth.
- Pour the batter into the prepared pan and bake for 45-50 minutes. Check doneness with a toothpick.
- While the cake cools, prepare the caramel sauce by heating brown sugar, heavy cream, butter, and salt until thickened. Stir in vanilla.
- Toast the pecans in a skillet with melted butter and sugar until golden and sticky.
- Drizzle warm caramel over the cooled cake and top with toasted pecans.
Notes
Substitute Greek yogurt for sour cream if needed. Melted coconut oil can replace vegetable oil for added flavor. Use walnuts or almonds instead of pecans if preferred. Chill the cake for 15 minutes after assembling for easier slicing. Store in an airtight container for up to three days at room temperature or freeze individual slices for up to two months. For a unique twist, add a splash of bourbon to the caramel sauce for enhanced flavor.
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3IU | Calcium: 4mg | Iron: 6mg
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