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Upside-Down German Chocolate Cake

 Upside-Down German Chocolate Cake
This simple recipe yields a delectable German chocolate cake that folks will "flip over"! The tempting coconut and pecan "frosting" bakes under the batter and ends up on top when you turn the cake out of the pan.
9 ServingsPrep: 15 min. Bake: 40 min.

Ingredients

  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 2/3 cup pecan halves
  • 2/3 cup flaked coconut
  • 1/4 cup evaporated milk
  • CAKE:
  • 1/3 cup butter, softened
  • 1 cup sugar
  • 4 ounces German sweet chocolate, melted
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • Whipped topping, optional

Directions

  • In a saucepan over low heat, cook and stir brown sugar and butter
  • until sugar is dissolved and butter is melted. Spread into a greased
  • 9-in. square baking pan. Sprinkle with pecans and coconut. Drizzle
  • with evaporated milk; set aside.

2 of 2

Upside-Down German Chocolate Cake (continued)

Directions (continued)

  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in the chocolate, eggs and vanilla. Combine the dry ingredients;
  • gradually add to the creamed mixture alternately with buttermilk,
  • beating well after each addition. Pour over topping.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 5 minutes before inverting onto
  • a serving plate. Serve with whipped topping if desired. Yield: 9
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 494 calories, 25 g fat (13 g saturated fat), 82 mg cholesterol, 409 mg sodium, 64 g carbohydrate, 2 g fiber, 7 g protein.