Upside-down Chocolate German Snack Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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German Chocolate snack cake for those who LOVE chocolate & nuts & coconut & cherries... need I say more??? From Recipe Club on the Net. Ingredients:
upside-down german chocolate snack cake |
makes 16 servings. |
2 tbsp light butter |
3/4 cup water |
2/3 cup packed brown sugar |
3/4 cup flaked sweetened coconut |
1-1/2 cups miniature marshmallows |
1/2 cup chopped pecans |
1/2 jar chopped marachino cherries |
5 egg whites |
1 cup (2%) buttermilk |
1/2 cup (4 ounces) fat-free sour cream (without |
gelatin) |
1/3 cup unsweetened applesauce |
1 box (18.25-ounces) german chocolate cake mix |
Directions:
1. Preheat oven to 350°F. Lightly spray a 13- x 9-
2. x 2-inch baking dish with nonstick spray. In a
3. small saucepan over low heat, melt the butter
4. with the water. Stir in the brown sugar until
5. smooth. Pour evenly into the prepared baking
6. dish. Sprinkle the coconut, cherries, marshmallows, and
7. pecans evenly over the melted sugar mixture.
8. In a large bowl, using an electric mixer set on
9. high speed, beat the egg whites for 30 seconds,
10. or just until frothy. Beat in the buttermilk,
11. sour cream, and applesauce. Add the cake mix and
12. beat on low speed for 30 seconds, or just until
13. moistened. Beat for an additional 2 minutes.
14. Scrape into the pan, smoothing it evenly. Bake
15. for 40 minutes, or until a wooden pick inserted
16. in the center comes out clean and the cake is
17. pulling away from the sides of the pan. Cool in
18. the pan on a rack. To serve, cut into squares
19. and invert onto individual plates. Replace any
20. loose topping. Serve warm or cool.
21. Hint: The topping for this cake sticks better
22. when the cake is cooled almost to room
23. temperature before cutting.
24. Nutritional Information (per serving):
25. 244 Cal;
26. 9 g Total Fat (2 g Sat Fat);
27. 38 g Carb;
28. 2 mg Cholesterol;
29. 327 mg Sodium;
30. 4 g Protein;
31. 1 g Fiber.
32. Dietary Exchanges: 2 Starch; 1/2 Very Lean Meat;
33. 2 Fat.
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