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Upside Down German Chocolate Cake Exps Ft23 14079 St 4 03 1

Upside-Down German Chocolate Cake

TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD: 9 servings.
This simple recipe yields a delectable German chocolate upside-down 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.

Ingredients

  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 2/3 cup pecan halves
  • 2/3 cup sweetened shredded coconut
  • 1/4 cup evaporated milk
  • CAKE:
  • 1/3 cup butter, softened
  • 1 cup sugar
  • 4 ounces German sweet chocolate, melted
  • 2 large eggs, room temperature
  • 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

Directions

  • 1. Preheat oven to 350°. In a small 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. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in chocolate, eggs and vanilla. Combine dry ingredients; gradually add creamed mixture alternately with buttermilk, beating well after each addition. Pour over topping.
  • 3. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 5 minutes before inverting onto a serving plate. If desired, serve with whipped topping.

Nutrition Facts

1 piece: 506 calories, 26g fat (13g saturated fat), 76mg cholesterol, 406mg sodium, 65g carbohydrate (46g sugars, 2g fiber), 7g protein.

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