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Upside-Down German Chocolate Cake |
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Serves: 16 Print this RecipeBetty Nelson - Fridley, Minnesota Bake-Off® Contest 27, 1976 Next time you want a special cake-to-take, try this one. The cake and frosting bake all in one. TOPPING 1/4 cup margarine or butter 3/4 cup water 2/3 cup firmly packed brown sugar 1 cup coconut 1 1/2 cups miniature marshmallows 1/2 cup chopped nuts CAKE 1 package (1-lb 2.25-oz) pudding-included German chocolate cake mix 1 cup water 1/2 cup dairy sour cream 1/3 cup oil 3 eggs Heat oven to 350°F. In small saucepan over low heat, melt margarine with 3/4 cup water. Stir in brown sugar. Pour into ungreased 13 x 9-inch pan. Sprinkle coconut, marshmallows and nuts evenly over top. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Spoon batter evenly over topping mixture in pan. Bake at 350°F. for 38 to 48 minutes or until toothpick inserted in center comes out clean. Cool slightly. To serve, cut into squares; transfer and invert onto individual plates. Serve warm or cool. HIGH ALTITUDE - Above 3,500 feet: Add 2 tablespoons flour to dry cake mix. Bake at 375°F. for 40 to 50 minutes. Nutrition Per Serving: Calories 330; Protein 3g; Carbohydrate 42g; Fat 17g; Sodium 270mg PICTURE: Top to bottom: Chocolate 'Tato Cake, Upside Down German Chocolate Cake From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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