Tuesday, January 15, 2013

GERMAN CHOCOLATE UPSIDE DOWN CAKE

TOPPING:
1/4 cup butter
3/4 cup water
2/3 cup firmly packed brown sugar
1 cup flaked coconut
1 1/2 cups miniature marshmallows
1/2 cup chopped pecans

Preheat oven to 350 degrees.
Grease and lightly flour a 9 x 13-inch baking pan; set aside.

In a small saucepan, over low heat, melt the butter with the water while stirring constantly.  Stir in the brown sugar and spread the mixture evenly over the bottom of the prepared pan.  Sprinkle the coconut, marshmallows and pecans over all.

CAKE:
1 pkg (2-layer size) German Chocolate cake mix
1 cup water
1/2 cup sour cream
1/3 cup canola oil
3 large eggs

In a large mixer bowl, combine the cake mix, water, sour cream, oil, and eggs at low speed until moistened.  Beat the mixture at high speed for two minutes.  Gently spoon the batter evenly over the topping in the baking pan. 

Bake cake at 350 degrees for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool slightly.  Invert and cut into squares to serve.  Top with whipped cream, if desired.
Yield: 16 servings

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