German Chocolate Pound Cake

This version of a German Chocolate cake travels well, because the icing is baked into the cake! Thanks to my friend Becky Chambers for sharing the recipe, and for baking this for my birthday last year!!!!! -Lois

1 German Chocolate cake mix
1/3 c vegetable oil
1 c water
3 large eggs
1 -15 oz container coconut pecan frosting

Preheat oven to 325 degrees. Grease a 12 cup bundt pan. In a large mixing bowl, mix cake mix, oil, water and eggs on low speed of mixer for 1 minute. Scrape bowl. Mix another 2 minutes. Add frosting and mix 2 minutes longer. Pour batter into the bundt pan. Bake for 50 – 55 minutes or until cake tester comes out clean. Let cool for 20 minutes in pan. Invert onto wire rack and cool completely. No frosting is needed- it’s already in the cake!