Wednesday, November 23, 2016

UPSIDE DOWN GERMAN CHOCOLATE CAKE

1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
1 box (2 layer size) German Chocolate Cake Mix
1 brick (8-oz) cream cheese, softened
1/2 cup butter, melted
1 pkg (1 lb) powdered sugar
whipped cream for serving, optional

Preheat oven to 350 degrees.
Grease and flour a 9 X 13-inch baking pan.

Sprinkle the coconut over bottom of pan; sprinkle pecans over the coconut.

Prepare cake mix according to the package directions; gently pour over the coconut and pecans.

In a medium mixing bowl, combine the cream cheese and butter; beat at low speed with an electric mixer until creamy. Add the powdered sugar and beat until blended and smooth. Drop by tablespoonfuls evenly over the cake batter.

Bake cake at 350 degrees for 45 to 50 minutes or until a toothpick inserted halfway to the bottom comes out clean. Remove from oven and allow to cool completely in the pan.

To serve, cut cake into serving pieces and place upside down on serving plate. Top with a dollop of whipped cream, if desired.

Yield: 12 to 16 servings.
Note: File Photo


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