Taste of Home
German Chocolate Upside Down Cake
TOTAL TIME: Prep: 30 min. Bake: 40 min.
YIELD: 12-16 servings.
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
Ingredients
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1 package (4 ounces) German sweet chocolate
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1/2 cup water
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1/2 cup butter, softened
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1-1/2 cups sugar
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3 large eggs
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1 teaspoon vanilla extract
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1 cup sour cream
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2-1/2 cups sifted all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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TOPPING:
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1 cup packed brown sugar
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1 cup sweetened shredded coconut
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1/4 cup butter, cubed
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1-1/4 cups water
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2 cups miniature marshmallows
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1 cup coarsely chopped pecans or walnuts
Directions
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1.
In a large heavy saucepan, melt chocolate in water over low heat, stirring until smooth. Cool.
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2.
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.
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3.
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.
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4.
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 Facts
1 piece: 448 calories, 21g fat (11g saturated fat), 73mg cholesterol, 283mg sodium, 61g carbohydrate (43g sugars, 2g fiber), 5g protein.
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