UPSIDE DOWN GERMAN CHOCOLATE CAKE
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
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
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
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
If you like German Chocolate Cake you will love this.I got this recipe from Old Fashioned Desserts cookbook.It is very good and very easy.Enjoy.....
Provided by celia buchanan
Categories Cakes
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. preheat oven 350.Grease and flour 13x9 cake pan.Spread coconut evenly over bottom of pan. Sprinkle with Pecans. Prepare cake mix as directed on pkg. Pour over coconut and pecans.Combine cream cheese and melted butter in 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 45-50 minutes or until 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.
GERMAN CHOCOLATE UPSIDE-DOWN CAKE
Oh, this is an ooey-gooey delight, with a rich, chocolate POW! And it's ridiculously easy to make. I make my cake from scratch, 'cause that's how I roll, but I've given the directions for a cake mix. Either way this is a fabulous no-fail dessert.
Provided by Tam D
Categories Chocolate
Time 1h5m
Number Of Ingredients 8
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.
GERMAN CHOCOLATE BUNDT CAKE
German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake instead. Here's the trick: Transfer the batter to the pan, then spoon on the gooey goodness-we used a small ice cream scoop for easy release and evenly distributed dollops. It settles into the middle while baking, so when you cut through that glossy ganache, a scrumptious surprise awaits.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 5h10m
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- For the Cake: Preheat oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10 to 12 minutes. Let cool slightly, then finely chop.
- Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a saucepan, stir together shredded coconut, cream of coconut, and 2 tablespoons flour. Bring to a boil, then reduce heat to medium and boil 30 seconds. Remove from heat, stir in pecans, and let cool completely. Meanwhile, stir together milk and vinegar; let stand until curdled, about 5 minutes.
- In a bowl, whisk together remaining 2 cups flour, cocoa, baking soda, and salt. In another bowl, beat butter with sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture in three additions, alternating with milk mixture, and beginning and ending with flour, just until combined. Beat in chocolate.
- Pour batter into prepared pan, and smooth top with a spatula. Spoon coconut mixture evenly on top of batter in a ring, leaving an approximately 1/2-inch border all around sides and center. (It will sink down into the batter as the cake bakes.)
- Bake until a wooden skewer inserted in center of cake layer comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Invert cake onto rack; let cool completely.
- For the Glaze: Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a simmer. Pour over chocolate; let stand 5 minutes. Gently stir until smooth (don't whisk or vigorously stir, which can create air bubbles in finished glaze).
- Let stand until thickened slightly but still warm and thin enough to pour, about 5 minutes. Pour evenly over top of cake; let stand until set, about 30 minutes. Transfer to a cake stand or plate; slice and serve, or loosely tent with foil and store at room temperature up to 2 days.
UPSIDE-DOWN GERMAN CHOCOLATE CAKE
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
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
This is a chocoholics dream, so all you chocolate lovers and coconut lovers unite.This is the bomb. Enjoy!!!!!!!!!!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Chocolate
Time 55m
Number Of Ingredients 6
Steps:
- 1. Mix coconut and pecans. Put in bottom of greased 13x9 inch pan. Prepare cake mix as directed, pour over coconuts and pecans. Cream together margarine and cream cheese, add powdered sugar. Spoon over top of cake mix. Bake 35 to 40 minutes at 350 degrees. Let cool 10 minutes. Place serving platter over pan, invert so cake is upside down on platter. Do not cut until cake is cold.
UP SIDE DOWN STUFFED GERMAN CHOCOLATE CAKE
A very dear friend brought this cake to me to sample and I fell in love with it. Since then it's the most asked for recipe I have. It's easy and soooo good. Hope you enjoy it
Provided by betts massey
Categories Cakes
Time 1h
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. Spray a 9x 13 baking pan with non stick Baking Spray. Sprinkle 1 cup coconut in bottom of 9 x 13. Sprinkle 1cup of chopped pecans over coconut.. Mix cake mix according to box directions and pour over coconut/pecans.
- 2. Melt 1 cube of Butter. In a mixing bowl beat cream cheese and butter till smooth. Slowly beat in powdered sugar until smooth. Drop mixture in dollops over cake mix. Do not mix.
- 3. Bake in oven 45 - 50 min. Until tooth pick comes out clean in the cake part. Cool on rack for 5 minutes , then invert onto serving plate and continue to cool. This cake is really good the first day and even better the next.
GERMAN CHOCOLATE UPSIDE DOWN CAKE
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
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.
GERMAN CHOCOLATE UPSIDE DOWN CAKE
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
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
GERMAN CHOCOLATE SURPRISE CAKE
Make and share this German Chocolate Surprise Cake recipe from Food.com.
Provided by Scarlett516
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F In an ungreased 9-inch cake pan, mix the topping ingredients. Spread evenly in the pan.
- In small, microwavable bowl, microwave chocolate and 1/4 cup water on High 1-1.5 minutes or until chocolate is melted. Stir to blend.
- In a medium bowl, beat the sugar and 1/2 cup butter with electric mixer on medium until light and fluffy.
- Beat in vanilla and eggs until well blended.
- On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well.
- Stir in chocolate mixture until blended. Pour batter over the topping in the pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run a knife around the edge of the cake to loosen. Place serving plate upside down over cake in pan. Turn the plate and pan over. Remove pan. Serve warm or cool.
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