Gooey Upside Down German Chocolate Cake Food

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GERMAN CHOCOLATE UPSIDE DOWN CAKE



German Chocolate Upside Down Cake image

Got this from the cake mix doctor, and it has quickly become one of my favorites. It has 3 layers that meld together to make the perfect cake.

Provided by Dragonfly AZ

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 9

1 cup sweetened flaked coconut
1 cup pecans, finely chopped
3 1/2 cups powdered sugar
1 cup margarine, melted
8 ounces cream cheese, softened
1 (18 ounce) box German chocolate cake mix (with pudding)
1 1/4 cups water
1/3 cup oil
3 eggs

Steps:

  • Preheat oven to 375°F Grease and flour 13x9 inch pan. Sprinkle coconut and pecans evenly over the bottom of the pan and set aside.
  • In a large mixing bowl, mix cake mix, water, oil and eggs as directed on the box. Carefully pour batter over coconut and pecans in prepared pan.
  • Mix melted margarine, cream cheese and powdered sugar in large bowl on low speed for 30 seconds, or until well mixed. Increase mixer speed to medium and beat 30 seconds more, or until smooth.
  • Spoon cream cheese over batter, leaving a 1 inch border of batter around the sides of the pan, and smooth with spatula.
  • Bake for 43-48 minutes, or until the cream cheese mixture has turned golden brown and the cake springs back when touched lightly.
  • Remove from oven and set cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto serving platter. Let rest for 20 minutes more, then slice and serve.

UPSIDE DOWN GERMAN CHOCOLATE CAKE



Upside Down German Chocolate Cake image

Make and share this Upside Down German Chocolate Cake recipe from Food.com.

Provided by ThatJodiGirl

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups coconut
1 1/2 cups pecans (chopped)
1 (18 ounce) box German chocolate cake mix
1 1/4 cups water (or as called for by cake directions)
1/3 cup oil (or as called for by cake directions)
3 large eggs (or as called for by cake directions)
1 (8 ounce) package cream cheese (softened)
1/2 cup butter, melted (or margarine)
1 lb confectioners' sugar (3 1/2 to 4 cups)

Steps:

  • Preheat oven to 350°. Grease and flour a 13 x 9 inch pan.
  • Spread coconut evenly on bottom of pan. Sprinkle with pecans.
  • Prepare cake mix according to directions on box. Pour over coconut and pecans.
  • Combine cream cheese and melted butter in a medium mixing bowl. Beat at low speed with electric mixer until creamy. Add sugar; beat until blended and smooth.
  • Drop by spoonfuls evenly over cake batter. Bake 45 to 50 minutes or until a toothpick inserted halfway to bottom of cake comes out clean.
  • Cool completely in pan. To serve, cut into individual pieces; turn upside down onto plate.

UPSIDE-DOWN GERMAN CHOCOLATE CAKE



Upside-Down German Chocolate Cake image

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.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 17

1/2 cup packed brown sugar
1/4 cup butter, cubed
2/3 cup pecan halves
2/3 cup sweetened shredded 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 all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk
Whipped topping, optional

Steps:

  • 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. , 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. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve with whipped topping if desired.

Nutrition Facts : Calories 494 calories, Fat 25g fat (13g saturated fat), Cholesterol 82mg cholesterol, Sodium 409mg sodium, Carbohydrate 64g carbohydrate (46g sugars, Fiber 2g fiber), Protein 7g protein.

UPSIDE-DOWN GERMAN CHOCOLATE CAKE



Upside-Down German Chocolate Cake image

This is from Taste of Home. It's a scratch cake, so it takes a little time, but it looks really delicious!

Provided by Recipe Junkie

Categories     Dessert

Time 1h

Yield 9 serving(s)

Number Of Ingredients 16

1/2 cup packed brown sugar
1/4 cup butter or 1/4 cup margarine
2/3 cup pecan halves
2/3 cup flaked coconut
1/4 cup evaporated milk
1/3 cup butter or 1/3 cup margarine, softened
1 cup sugar
1 (4 ounce) package German sweet chocolate, melted
2 eggs
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 topping (optional)

Steps:

  • In saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted.
  • Spread into a greased 9" square baking pan.
  • Sprinkle with pecans and coconut.
  • Drizzle with evaporated milk.
  • Set aside.
  • In a mixing bowl, cream butter and sugar.
  • Beat in the chocolate, eggs and vanilla.
  • Combine the dry ingredients.
  • Add to the buttermilk.
  • Pour over topping in pan.
  • Bake at 350 for 40-45 minutes or until a toothpick inserted comes out clean.
  • Cool for 5 minutes before inverting onto a serving plate.
  • Serve with whipped topping if desired.

Nutrition Facts : Calories 489, Fat 25.3, SaturatedFat 12.9, Cholesterol 81.5, Sodium 369.7, Carbohydrate 63, Fiber 2.2, Sugar 44.3, Protein 6.2

GERMAN CHOCOLATE UPSIDE DOWN CAKE



German Chocolate Upside Down Cake image

Make and share this German Chocolate Upside Down Cake recipe from Food.com.

Provided by Melanie Murray

Categories     Dessert

Time 40m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 11

1 (18 ounce) box German chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup shredded coconut
1 (8 ounce) package cream cheese
1 (16 ounce) box confectioners' sugar
1 cup pecans
1/2 cup margarine
1 (15 ounce) can sweetened condensed milk (Eagle brand preferred)
1 (12 ounce) can Coco Lopez or 1 (12 ounce) can cream of coconut

Steps:

  • Spread coconut and pecans in bottom of greased 9x13 inch pan.
  • Mix and bake cake as directed on box.
  • Cool.
  • Punch holes in cake.
  • Mix Eagle Brand Milk and cocoa lopez and pour over cake.
  • Frost with cool whip and top with shredded coconut.

Nutrition Facts : Calories 793.2, Fat 43, SaturatedFat 17.6, Cholesterol 85.7, Sodium 516, Carbohydrate 99, Fiber 3.3, Sugar 83, Protein 9.4

UPSIDE-DOWN OOEY GOOEY CHOCOLATE CUPCAKES



Upside-Down Ooey Gooey Chocolate Cupcakes image

These are so good. When inverted onto a rack, all the gooey good stuff is on the top. This recipe makes 12 cupcakes, but my advise is make a double recipe of these delicious cupcakes, they will be gone in a flash!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 16

1/4 cup butter or 1/4 cup margarine, melted
1/2 cup brown sugar, firmly packed
1 tablespoon water
36 -48 walnut halves
1 cup cake flour, sifted
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup margarine, softened or 1/4 cup shortening, melted
3/4 cup white sugar
1 egg
1 teaspoon vanilla
1/2 cup water or 1/2 cup 1% low-fat milk
2/3 cup sweetened condensed milk
1 cup semi-sweet chocolate chips
2 tablespoons butter

Steps:

  • Set oven to 350 degrees.
  • Grease very well, 12 muffin cups.
  • In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.
  • Place 3-4 walnut halves in the bottom of each of prepared muffin cups.
  • Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.
  • In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.
  • Cream 1/4 cup butter (or shortening if using).
  • Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.
  • Beat in egg and vanilla.
  • Blend in dry ingredients alternately with the 1/2 cup water (or milk if using), beginning and ending with the dry ingredients.
  • Fill the muffin cups 1/2 full with the batter.
  • Bake for 20-25 minutes, or until the cupcakes test done.
  • Remove from the muffin tins, let cool INVERTED on wire racks.
  • In a small saucepan, combine the sweetened condensed milk and the chocolate; cook over very low heat until smooth and thickened, stirring constantly (about 10 minutes).
  • Stir in 2 Tbsp butter; keep warm.
  • Spread on the sides of cup-cakes.
  • ENJOY!

Nutrition Facts : Calories 383, Fat 20.1, SaturatedFat 10.2, Cholesterol 48.8, Sodium 202.7, Carbohydrate 50.6, Fiber 2.2, Sugar 38.5, Protein 4.9

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