German Chocolate Bundt Cake

This weekend was essentially our last weekend of the summer as a family.  So I didn't do any organizing or any crafting.  Instead this weekend was full of food, family, friends, fun and cake.  Yes cake.  The first cake to mention is a chocolate mint cake.  My husband and I went on a double date with my brother and his wife to a very yummy restaurant, and this restaurant has the most amazing chocolate mint cake.  They also had delicious key lime pie, and petite-fores.  And yes I sampled them all.
The other cake to mention is one I made.  We had some friends over for dinner last night and we had a German Chocolate Bundt Cake to finish the evening off.

Mmmmm.  I got this recipe from Pampered Chef.  If you haven't noticed I am a fan of Pampered Chef items and recipes.
You need a German Chocolate cake mix and you mix it with the following items:
1/2c chocolate chips, melted
1/2c oil
1 small pkg instant chocolate pudding
3 eggs
3/4c sour cream
1/2 c water.

Now fill your prepared bundt pan with half the batter.  Before adding the other half of your batter toss in 6 chopped up mounds candy bars and a cup of chopped toasted pecans. Then add the rest of your batter.  The result will end up with this super yummy filling.

Bake this at 325 for 55-60min.

The best part of this recipe is the homemade coconut pecan frosting. I could eat this frosting with a spoon, luckily I practiced self control and frosted the cake instead.
Over med heat cook 1/2c evaporated milk, 1/2 c brown sugar, 3 egg yolks, 1/4 c melted butter and 1/2 tsp vanilla. ( I am a vanilla snob and only use real vanilla instead of imitation.  Yes it is a bit more expensive but I think it makes a HUGE difference. I am also a butter snob and never use margarine.) Heat this till it thickens 8-10 min.  Then stir in 3/4 c coconut flakes and 3/4 c toasted pecan halves chopped.  Let this frosting sit in the fridge for 1 hr before frosting your cake.
Now go enjoy!  I know I am.