German Chocolate Upside Down Cake
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
Total TimePrep: 30 min. Bake: 40 min.
- 1 package (4 ounces) German sweet chocolate
- 1/2 cup water
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 3 large 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 sweetened shredded 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 13x9-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 in the center comes out clean. Cool on a wire rack. Cut into squares and invert onto serving plates.
Nutrition Facts1 piece: 448 calories, 21g fat (11g saturated fat), 73mg cholesterol, 283mg sodium, 61g carbohydrate (43g sugars, 2g fiber), 5g protein.
Originally published as Upside-Down German Chocolate Cake in Best of Taste of Home Spring 2010
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