Upside-Down German Chocolate Cake Recipe
- 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
- 1/3 cup butter, softened
- 1 cup sugar
- 4 ounces German sweet chocolate, melted
- 2 eggs
- 1 teaspoon 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
- 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.
- 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.
Reviews for Upside-Down German Chocolate Cake
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I prepared this recipe again on 4/6/14 It WAS delicious! I did make adjustment on this recipe as follows: For topping, I used 2/3 cup pecan halves, 3/4 cup whole milk & 6 Tbsp. butter, melted. I used 2/3 cup packed brown sugar this time around! I kept the amount of flour, sugar, eggs, salt, baking powder, baking soda as is. I used 3/4 cup whole milk, soured with 1 Tbsp. cider vinegar. I used a greased and floured 9" square baking pan. I baked 40 to 45 minutes at 350o F. I think that a knife needs to be run around the cake to loosen it! I'd also noticed that the topping adhered to the bottom of the pan-even with greasing and flouring pan the first time I'd baked this cake! When I inverted the cake onto a tin-foil-lined tray, after cooling 5 minutes, the topping stuck to bottom of pan and some of the cake broke! I did find the cake very moist, though! I also used 1 cup of milk chocolate candy disks as I did not have have German sweet chocolate! I melted the disks in my double boiler! That worked for me! Just make sure the chocolate doesn't harden-I DID notice that and had to scrape the chocolate into the batter off my beating paddle/mixing bowl! I give this a 5-* rating anyway! Thank you for sharing this recipe! delowenstein p.s. This time, I did run a knife around the cake to loosen it! The cake was inverted onto heavy-duty foil on a jelly-roll pan! I noticed that because I'd used 6 Tbsp. butter or margarine, 2/3 cup packed brown sugar & 3/4 cup milk, the topping didn't stick to pan and this time, because I'd run the knife around the edges of cake, it was MUCH easier for me to manage!
I made this today. Everyone loved it. My son ate 3 pieces. My go to for german chocolate cake from now on.
My granddaughter and I made this, and it is very moist and delicious. It is more chocolaty than the three layer German chocolate cake--my other granddaughter said the taste reminds her of brownies.
This is my husbands all time favorite. And I love it because it makes 1 layer. Just enough so that he doesn't over indulge!