Today is Shane's 32 birthday! Happy Birthday, Shane!
To celebrate, I made a nice dinner of steak, baked potatoes, asparagus, corn and birthday cake. It's not the prettiest cake I've ever made, but it tasted really good.
It's a family tradition to go out to lunch or dinner for birthdays. We usually don't feel like going on a weeknight, so Shane, Kat and I went out this past Saturday afternoon. He decided on a local place called Frankie and Johnny's Pub and Grill. They serve a pretty darn good (and big) tenderloin sandwich there. Just sayin', in case any local readers want to give it a try.
German Chocolate Cake is Shane's favorite, especially the coconut-pecan frosting. This cake is a slightly different version of a traditional German Chocolate Cake. It's good, with a moist texture more like a zucchini or carrot cake.
German Chocolate Bundt Cake
1 German Chocolate cake mix
2 tubs Coconut Pecan frosting (reserve 1 tub for frosting cooled cake)
1 cup water
1/3 cup oil
Heat oven to 350°F. Grease and flour Bundt pan (can reserve just a bit of cake mix to "flour" the pan with if you like).
Combine cake mix, 1 tub of frosting, water, oil and eggs. Beat with mixer on medium speed until all ingredients are combined. Pour batter into prepared pan.
Bake for 50-55 minutes or until toothpick inserted in center comes out clean. Cool for 20 minutes in the pan.
Remove cake from the pan and cool completely on a wire rack.
Spoon additional tub of frosting into a small pan and warm just until frosting can be easily spooned over the cake. Top with as much frosting as desired.