German Chocolate Upside Down Cake

This German Chocolate Upside Down Cake is a delicious and decadent dessert that is sure to please any crowd. It is a classic recipe that has been around for generations and is a favorite among many.

The cake is made with a moist chocolate cake base that is topped with a rich and creamy coconut-pecan frosting. The combination of flavors is sure to tantalize your taste buds and leave you wanting more. This cake is perfect for any special occasion and is sure to be a hit with everyone.

Timing For German Chocolate Upside Down Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8

Yield: 8 slices

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Image Credit: spicysouthernkitchen.com

Ingredients

-1/2 cup (1 stick) butter

-1/2 cup packed light brown sugar

-1/2 cup sweetened shredded coconut

-1/2 cup chopped pecans

-1 box German chocolate cake mix

-Ingredients called for on cake mix box (oil, eggs, water)

-1/2 cup evaporated milk

-1/2 cup semi-sweet chocolate chips

-1/2 cup chopped pecans (optional)

Directions

1. Preheat oven to 350°F (175°C). 

To make a German Chocolate Upside Down Cake, the first step is to preheat the oven to 350°F (175°C). Greasing a 9-inch (23 cm) round cake pan is also necessary. Then, melt 1/2 cup (113 g) of butter in a saucepan over medium heat.

2. In a medium bowl, combine all-purpose flour and other ingredients.

In a medium bowl, combine 1 cup (120 g) of all-purpose flour, 1/2 teaspoon (2.5 g) of baking soda, and 1/4 teaspoon (1.25 g) of salt.

Whisk the ingredients together until they are well blended. In a separate bowl, cream together 1/2 cup (113 g) of softened butter and 1/2 cup (100 g) of granulated sugar.

3. In a separate bowl, cream together butter and granulated sugar.

In a separate bowl, cream together 1/2 cup (113 g) of butter and 1 cup (200 g) of granulated sugar until light and fluffy. Add in 2 large eggs and mix until combined.

In a separate bowl, sift together 1 cup (125 g) of all-purpose flour, 1/4 cup (25 g) of cocoa powder, 1 teaspoon (4 g) of baking powder, and 1/4 teaspoon (1 g) of salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined.

4. Beat in 2 large eggs, one at a time.

The fourth step in making a German Chocolate Upside Down Cake is to beat in two large eggs, one at a time. Begin by cracking the first egg into a small bowl and whisking it until it is light and fluffy.

Once the egg is light and fluffy, add it to the cake batter and mix it in with a spatula. Then, repeat the same process with the second egg.

Once both eggs are fully incorporated, the cake batter is ready to be poured into the prepared pan. This step is important as it adds moisture and richness to the cake, resulting in a delicious and fluffy cake.

5. Stir in 1 teaspoon (5 ml) of vanilla extract.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Finally, stir in 1 teaspoon (5 ml) of vanilla extract. Pour the batter into the prepared pan and spread evenly.

6. Alternately add the dry ingredients.

In a separate bowl, cream together 1/2 cup (113 g) of softened butter and 1 cup (200 g) of light brown sugar until light and fluffy. Alternately add the dry ingredients and 1/2 cup (120 ml) of buttermilk to the butter mixture, beginning and ending with the dry ingredients.

7. Spread the batter into the prepared pan.

Spread the batter into the prepared pan. Sprinkle 1 cup of chopped pecans and 1/2 cup of shredded coconut over the top of the batter. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

8. In a medium bowl, combine some other ingredients.

In a medium saucepan, combine 1/2 cup (113 g) of butter, 1 cup (200 g) of light brown sugar, and 1/2 cup (120 ml) of evaporated milk.

Cook over medium heat, stirring constantly, until the mixture is thick and bubbly. Pour the mixture over the cake batter and spread it evenly.

9. Cook over medium heat, stirring constantly, until thickened.

To make the glaze, combine 1/4 cup of butter, 1/4 cup of evaporated milk, and 1/2 cup of brown sugar in a saucepan. Cook over medium heat, stirring constantly, until thickened. Pour the glaze over the cake and let cool before serving.

10. Remove from heat and stir in vanilla extract and flaked coconut.

Once the German Chocolate Upside Down Cake is finished baking, it is time to remove it from the heat and stir in the vanilla extract and flaked coconut.

Begin by measuring out 1 teaspoon (5 ml) of vanilla extract and 1 1/2 cups (150 g) of flaked coconut. After the ingredients are measured, add the vanilla extract and flaked coconut to the cake and stir until they are evenly distributed.

11. Spread the coconut mixture over the cake batter.

Slowly add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter over the chocolate pieces in the pan and spread evenly.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a plate.

12. Serve warm or at room temperature. Enjoy!

Sprinkle the coconut mixture over the cake batter. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before inverting onto a serving plate. Serve warm or at room temperature. Enjoy!

Nutrition Facts (per serving)

Serving Size: 1 slice (1/12 of the cake)

Calories: 545

Fat: 28g

Saturated Fat: 16g

Cholesterol: 93mg

Sodium: 285mg

Carbohydrates: 68g

Fiber: 3g

Sugar: 47g

Protein: 5g

Upside down german chocolate cake Recipe

Special Tips

    1. Make sure to use a good quality chocolate for the topping.
    2. Grease the pan well before adding the chocolate and coconut topping.
    3. Let the cake cool for at least 15 minutes before inverting onto a plate.
    4. Use a sharp knife to cut the cake into slices.
    5. Serve with a dollop of whipped cream for an extra special touch.

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