German Chocolate Upside Down Cake

          

This upside-down version of German chocolate cake is both quicker and easier then the traditional right side-up cake.

Original recipe makes 1 – 9×13 inch cake

Ingredients

1 1/4 cups water
1/4 cup butter
1 cup packed brown sugar
1 cup flaked coconut
2 cups miniature marshmallows
1 cup chopped walnuts
 
4 (1 ounce) squares German sweet chocolate
1/2 cup water
2 1/2 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup butter, softened
1 teaspoon vanilla extract
3 eggs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.
  2. 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 9×13 inch pan. Sprinkle marshmallows and nuts over top. set aside.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Calories: 294 kcal
Carbohydrates: 40.3 g
Cholesterol: 46 mg
Fat: 14.2 g
Fiber: 1.2 g
Protein: 3.6 g
Sodium: 172 mg