Upside-Down German Chocolate Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 9 |
|
This simple recipe yields a delectable German chocolate cake that folks will flip over ! The tempting coconut and pecan frosting bakes under the batter and ends up on top when you turn the cake out of the pan. Ingredients:
1/2 cup packed brown sugar |
1/4 cup butter, cubed |
2/3 cup pecan halves |
2/3 cup flaked coconut |
1/4 cup evaporated milk |
cake: |
1/3 cup butter, softened |
1 cup sugar |
4 ounces german sweet chocolate, melted |
2 eggs |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached 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:
1. 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-in. square baking pan. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine the dry ingredients; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour over topping.
3. Bake at 350° for 40-45 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. Yield: 9 servings.
|
|