Upside-Down German Chocolate Cake
1/2 cup packed brown sugar
1/4 cup butter or margarine
2/3 cup pecan halves
2/3 cup flaked coconut
1/4 cup evaporated milk
1/3 cup butter or margarine, softened
1 cup sugar
1 package (4-ounces) German sweet chocolate, melted
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk
Whipped cream, optional
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-inch square baking pan. Sprinkle with pecans and coconut.
Drizzle with evaporated milk and set aside.
In a mixing bowl, cream butter and sugar. Beat in the chocolate,
eggs, and vanilla. Combine the dry ingredients and add to the
creamed mixture alternatively with buttermilk. Pour over topping in
the pan. Bake at 350 degrees 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 cream topping if
desired. Yield: 9 servings.
A delicious German chocolate recipe with a unique twist!
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