Gooey Upside Down German Chocolate Cake Food

UPSIDE DOWN GERMAN CHOCOLATE CAKE

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.

GOOEY CHOCOLATE PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
• Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
• For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
• Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired.

GERMAN CHOCOLATE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.
• In a sauce pan, combine 1 1/4 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into ungreased 9x13 inch pan. Sprinkle marshmallows and nuts over top. set aside.
• For the cake: in a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring, until chocolate is melted. Remove from heat.
• In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until toothpick inserted into center comes out clean. Place pan on foil or cookie sheet to guard against spillage.

GOOEY UPSIDE DOWN GERMAN CHOCOLATE CAKE

Steps:

• 1. Flour and grease a 9x13 pan
• 2. Preheat oven to 350 degrees.
• 3. Sprinkle coconut and pecans in bottom of pan.
• 4. Prepare cake mix per box instructions.
• 5. Pour prepared cake batter over coconut and pecans.
• 6. Mix confectioner's sugar, cream cheese, and butter in a medium bowl until well blended.
• 7. Pour/spoon over cake batter - do NOT mix it.
• 8. Back 50-55 minutes.
• 9. Enjoy!

CHOCOLATE FUDGE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a deep 9x13-inch baking pan. Spread pecans over.
• Combine cake mix, water, oil. and eggs in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared pan.
• Combine frosting mix, milk, and butter in a large, heavy-bottomed saucepan over medium-low heat. Stir until all ingredients are melted. Remove from heat; you do not want to bring this to a boil. Pour over the cake mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Cut into pieces and flip them over into a bowl to serve; there will be a gooey fudge sauce that has accumulated on the bottom of the pan. If necessary, spoon this back onto the cake after it has been flipped into the bowl (this is the best part).

GERMAN CHOCOLATE UPSIDE DOWN CAKE

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

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.

GERMAN CHOCOLATE UPSIDE-DOWN CAKE

Steps:

• 1. Line a 13x9" baking pan with parchment paper which has been cut to fit the bottom of the pan.
• 2. Spread the chopped pecans over the bottom of the pan. Then layer the coconut over the pecans.
• 3. Toast the pecans and coconut in the oven briefly while it's preheating. Then remove the pan and let it cool. In a medium mixing bowl, prepare the cake mix according to the directions on the box. Set aside.
• 4. In a microwave safe mixing bowl heat the butter and cream cheese until they're warmed and soft.
• 5. Stir the confectioner's sugar into the cream cheese mixture, until smooth and creamy. Set aside.
• 6. Pour the cake mix batter evenly over the top of the pecans and coconut.
• 7. Spoon the cream cheese mixture in large ribbons down the length of the pan, over the top of the cake batter. Using a knife, gently swirl the mixture into the batter, being careful not to over-mix, or disturb the pecan and coconut layer.
• 8. Bake at 350* for 40-50 minutes. Cake will be sticky when it's done. Let the cake rest for 5 or 10 minutes, then turn it out onto a baking sheet, platter, or covered board. When cake has cooled, carefully peel off the parchment paper. Serve when completely cool.
• 9. NOTES: For added nutrition and fiber, substitute coconut oil for some or all of the vegetable oil. You could also use a large spring form pan, lined with parchment paper. I still have my old Tupperware rectangular cake taker, so I turn the cake out onto that -- works perfectly! *This recipe is easily made gluten free by using a gluten-free chocolate cake mix.