This recipe is my mother's—she's an excellent baker and cook. There was always some new food for my three brothers and me to try when we were growing up! I enjoy baking, too, as well as gardening and making stained glass windows and lamps.—Juliann Nelson, Minneapolis, Minnesota
- 1 package (4 ounces) German sweet chocolate
- 1/2 cup water
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup (8 ounces) sour cream
- 2-1/2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup packed brown sugar
- 1 cup flaked coconut
- 1/4 cup butter, cubed
- 1-1/4 cups water
- 2 cups miniature marshmallows
- 1 cup coarsely chopped pecans or walnuts
- In a large heavy saucepan, melt chocolate in water over low heat, stirring until smooth. Cool.
- In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla. Beat in sour cream. Combine the flour, baking soda and salt; gradually add to creamed mixture. Beat for 2 minutes (batter will be thick); set aside.
- For topping, sprinkle brown sugar and coconut into a greased 13-in. x 9-in. baking pan. Melt butter in water; add to pan and mix with sugar and coconut. Sprinkle with marshmallows and nuts. Carefully spoon batter over topping.
- Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares and invert onto serving plates. Yield: 12-16 servings.
Originally published as Upside-Down German Chocolate Cake in Best of Taste of Home Spring 2010 2010, p138
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