CRAWLIN' CAKE (ICING IN THE CAKE)

CRAWLIN' CAKE (ICING IN THE CAKE) 1 box Duncan Hines German chocolate cake mix 1 container Duncan Hines Coconut-Pecan frosting 1 cup water 1/3 cup canola oil 3 large eggs confectioner's sugar Put everything in mixing bowl and blend on low for 1 minute then beat on high for 2 minutes. Pour into a 12 cup bundt pan sprayed with Pam. Bake at 350ºF. for 50 to 55 minutes. Cool in pan for 20 minutes, then remove and put on a rack to cool completely. Sprinkle with confectioner's sugar and serve. CRAWLIN' CAKE SUGGESTIONS SUGGESTIONS: (cake flavor is listed first, icing second) Strawberry/cream cheese Yellow/white chocolate almond Carrot/cream cheese Orange/milk chocolate German chocolate/coconut pecan Red velvet/cream cheese Caramel/cream cheese Chocolate/mint frosting Strawberry/white chocolate almond Butter pecan/coconut pecan Butter pecan/caramel Orange/cream cheese Pineapple/coconut supreme French vanilla/white chocolate almond Cherry chip/cherry frosting Lemon/coconut frosting Devils food/milk chocolate frosting Pour into WELL GREASED bundt pan and bake for 1 hour at 350°F. A cookie sheet underneath is strongly suggested!! Do not open the oven door not check it for doneness--they say this makes it fall. NOTE: I save some of the icing to drizzle on the cake after it's done. Use a 14 cup bundt or angel food cake pan. Fill only 2/3rd full so it doesn't run over.