Upside Down Chocolate Cream Cheese Cake Food

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.

CHOCOLATE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325°. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows., Prepare cake batter according to package directions; carefully pour over marshmallows. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting cake onto a serving plate.

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.

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
• Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

BLACK FOREST UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Spoon pie filling into a greased 12-in. cast-iron or ovenproof skillet. In a large bowl, beat cream cheese, sugar, flour and vanilla until blended. Gently beat in eggs. Pour over pie filling. Prepare cake mix according to package directions; spoon over cream cheese layer., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before inverting onto a serving plate. If needed, spoon cherries from pan over cake. Top with whipped cream.

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.

UPSIDE-DOWN COOKIE CHEESECAKES

Steps:

• Heat oven to 350°F.
• Place 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; reserve for later use.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in reserved chopped cookies. Spoon into prepared muffin cups.
• Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.
• Remove cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.

CHOCOLATE FLAN CAKE

Steps:

• Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
• Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
• Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
• Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
• Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.

UPSIDE-DOWN CHOCOLATE CREAM CHEESE CAKE

Steps:

• PREHEAT oven to 350°F
• Line bottom of 13 x 9-inch baking pan with wax paper or parchment paper.
• Grease paper and sides of pan.
• Sprinkle chocolate chips, nuts and coconut evenly on bottom of pan.
• PREPARE cake mix according to package directions.
• Carefully spoon batter over ingredients in prepared pan.
• HEAT cream cheese and butter in medium saucepan over medium-low heat until melted (mixture may not appear smooth).
• Stir in powdered sugar until smooth.
• Drizzle mixture over cake batter.
• BAKE for 45 to 55 minutes or until wooden pick inserted in center of chocolate portion comes out clean.
• Cool in pan on wire rack for 15 minutes.
• Invert onto wire rack.
• Carefully remove paper.
• Cool completely.
• Carefully transfer to serving platter.