German Chocolate Upside Down Cake Recipe
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 McCormick® Pure 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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