Topsy-turvy German Chocolate Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Now, this is the cake I request for my birthday. My mom used to make me a German chocolate cake, it was a rare treat because my sister's hated coconut and she wouldn't make something unless the whole family would eat it. Read more . So this was extra special when she made it. Ingredients:
bottom filling/or top coating when you flip it topsy-turvy |
1 1/4 cups of water |
1/4 cup of butter |
1/2 cup of brown sugar |
1 cup of flaked coconut |
2 cups of miniature marshmallows |
1 cup of chopped nuts (i prefer pecans, although the recipe calls for walnuts) |
cake |
1 bar, 4 ounces of german sweet chocolate |
1/2 cup water |
1 1/2 cups of sugar |
1/2 tsp salt |
1/2 cup of butter softened |
1 tsp vanilla |
2 1/2 cup of all purpose flour |
1 tsp of baking soda |
1 cup dairy sour cream |
3 eggs |
Directions:
1. Preheat oven to 350 degrees (325 for glass pans).
2. In small saucepan, heat water and butter until the butter melts.
3. Pour into ungreased 13 x 9 pan. Stir in brown sugar and coconut, sprinkle marshmallows and nuts over top. Set aside.
4. Over low heat, melt chocolate with the 1/2 cup of water in a double boiler. Combine remaining cake ingredients, add in melted chocolate. Beat 3 minutes on medium speed. Carefully spoon batter over coconut mallow nut mixture. Place pan on a foil lined cookie sheet and bake in oven for 40-50 minutes. Invert on serving tray.
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