Upside-Down German Chocolate Cake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This recipe is my mother'sshe's an excellent baker and cook. There was always some new food for my three brothers and me to try when we were growing up! I enjoy baking, too, as well as gardening and making stained glass windows and lamps.Juliann Nelson, Minneapolis, Minnesota Ingredients:
1 package (4 ounces) german sweet chocolate |
1/2 cup water |
1/2 cup butter, softened |
1-1/2 cups sugar |
3 eggs |
1 teaspoon vanilla extract |
1 cup (8 ounces) sour cream |
2-1/2 cups sifted king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
topping: |
1 cup packed brown sugar |
1 cup flaked coconut |
1/4 cup butter, cubed |
1-1/4 cups water |
2 cups miniature marshmallows |
1 cup coarsely chopped pecans or walnuts |
Directions:
1. In a large heavy saucepan, melt chocolate in water over low heat, stirring until smooth. Cool.
2. In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla. Beat in sour cream. Combine the flour, baking soda and salt; gradually add to creamed mixture. Beat for 2 minutes (batter will be thick); set aside.
3. For topping, sprinkle brown sugar and coconut into a greased 13-in. x 9-in. baking pan. Melt butter in water; add to pan and mix with sugar and coconut. Sprinkle with marshmallows and nuts. Carefully spoon batter over topping.
4. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares and invert onto serving plates. Yield: 12-16 servings.
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