German Chocolate Upside Down Cake Recipe

German Chocolate Upside Down Cake Recipe
German Chocolate Upside Down Cake Recipe photo by Taste of Home
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German Chocolate Upside Down Cake Recipe

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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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.

Ingredients

  • 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
  • TOPPING:
  • 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

Directions

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. Yield: 12-16 servings.
Originally published as Upside-Down German Chocolate Cake in Best of Taste of Home Spring 2010 2010, p138

Nutritional Facts

1 piece: 448 calories, 21g fat (11g saturated fat), 73mg cholesterol, 283mg sodium, 61g carbohydrate (43g sugars, 2g fiber), 5g protein.

  • 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
  • TOPPING:
  • 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
  1. In a large heavy saucepan, melt chocolate in water over low heat, stirring until smooth. Cool.
  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.
  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.
  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. 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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