Beer makes batters better, meat more tender, and sauces more flavorful.
Upside-Down German Chocolate Cake
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- #21398
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/2 cup packed brown sugar
1/4 cup butter or margarine
2/3 cup pecan halves
2/3 cup flaked coconut
1/4 cup evaporated milk
CAKE
1/3 cup butter or margarine, softened
1 cup sugar
1 package (4 ounces) German sweet chocolate, melted
2 eggs
1 teaspoon vanilla extract
1 1/2 cup 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
In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Spread into a greased 9-inch square baking pan. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside.
In a mixing bowl, cream butter and sugar. Beat in the chocolate, eggs and vanilla. Combine the dry ingredients; add to the creamed mixture alternately with buttermilk. Pour over topping in pan.
Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve with whipped topping if desired.
Recipe Source: Taste of Home
added by
dineseek
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 23, 2013
This is one of my favorite cakes to make. Very simple and everyone always enjoys it. My husband claims he never liked german chocolate cake until he tried this one, now he's usually sneaking a second helping. I also always serve it with homemade coconut milk ice cream.