German Chocolate Bundt Cake

• FOR THE CAKE:
• 1/2 cups Chocolate Chips
• 1/2 cups Oil
• 3-1/3 ounces, weight Instant Vanilla Pudding
• 3 whole Eggs
• 3/4 cups Sour Cream
• 1/2 cups Water
• 1 box (18.25 Oz. Box) German Chocolate Cake Mix
• 6 whole (1.75 Oz. Size) Mounds Bars
• _____
• FOR THE FROSTING:
• 1/2 cups Evaporated Milk
• 1/2 cups Brown Sugar
• 3 whole Egg Yolks
• 1/4 cups Butter, Melted
• 1/2 teaspoons Vanilla
• 3/4 cups Coconut Flakes
• 3/4 cups Pecan Halves, Toasted

1. Cake: Melt chocolate chips. (You can do this in the microwave on 50% power for about 30 seconds. Stir and then repeat in 15-second intervals until melted.) Mix chocolate chips, oil, pudding, eggs, sour cream, water and cake mix together.
2. Chop up mounds bars. Pour half of the batter into a greased bundt pan and add Mounds bars. Pour remaining batter over top. Bake at 325F for 55-60 minutes.
3. Frosting: Add evaporated milk, brown sugar, egg yolks, butter and vanilla to sauce pan. Heat until it thickens (8-10 minutes). Stir in coconut and toasted pecan pieces.
4. Chill in the fridge 1 hour. Frost your cake and enjoy!

cake, chocolate chips, oil, vanilla pudding, eggs, ube, water, chocolate cake mix, frosting, milk, brown sugar, egg yolks, ubc, vanilla, coconut flakes, pecan halves

Taken from tastykitchen.com/recipes/desserts/german-chocolate-bundt-cake/ (may not work)