German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake instead. Here's the trick: Transfer the batter to the pan, then spoon on the gooey goodness—we used a small ice cream scoop for easy release and evenly distributed dollops. It settles into the middle while baking, so when you cut through that glossy ganache, a scrumptious surprise awaits.
This was absolutely delicious! I'm not a big fan of German Chocolate cake since it's not dark chocolate, and the coconut and nuts are in the icing. This was so much better with all the gooey goodness inside. My only problem is the filling didn't really sink and get completely covered with cake. I think the next time, I might try to roll the filling into short "ropes" and space it around the cake that way, pushing it down a bit to submerge it in the batter.