Name: German Chocolate Upside-Down Cake
Prep time: 15 min
Cook time: 15 min
Yield: 9
Ingredients: 1/2 cup packed brown sugar -; 1/4 cup butter, cubed -; 2/3 cup pecan halves -; 2/3 cup sweetened shredded coconut -; 1/4 cup evaporated milk -; Cake: -; 1/3 cup butter, softened -; 1 cup sugar -; 4 ounces German sweet chocolate, melted -; 2 large eggs, room temperature -; 1 teaspoon vanilla extract -; 1-1/2 cups all-purpose flour -; 1/2 teaspoon baking soda -; 1/2 teaspoon baking powder -; 1/2 teaspoon salt -; 3/4 cup buttermilk -; Whipped topping, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - German Chocolate Upside-Down Cake

1. 1/2 cup packed brown sugar -

2. 1/4 cup butter, cubed -

3. 2/3 cup pecan halves -

4. 2/3 cup sweetened shredded coconut -

5. 1/4 cup evaporated milk -

6. Cake: -

7. 1/3 cup butter, softened -

8. 1 cup sugar -

9. 4 ounces German sweet chocolate, melted -

10. 2 large eggs, room temperature -

11. 1 teaspoon vanilla extract -

12. 1-1/2 cups all-purpose flour -

13. 1/2 teaspoon baking soda -

14. 1/2 teaspoon baking powder -

15. 1/2 teaspoon salt -

16. 3/4 cup buttermilk -

17. Whipped topping, optional -

How to cook deliciously - German Chocolate Upside-Down Cake

1. Stage

Preheat the oven to 350°F. In a small saucepan over low heat, cook and stir the brown sugar and butter until the sugar is dissolved and the butter is melted. Spread this mixture into a greased 9-inch square baking pan. Sprinkle the pecans and coconut evenly over the sugar mixture, then drizzle the evaporated milk over the top and set the pan aside.

2. Stage

In a large mixing bowl, cream the butter and sugar until they're light and fluffy, five to seven minutes. Beat in the melted chocolate, eggs and vanilla.

3. Stage

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, beating well after each addition. Pour the batter over the topping already in the pan.

4. Stage

Bake the cake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let the cake cool in the pan for five minutes before inverting it onto a serving plate. Serve with whipped topping, if desired. Editor’s Tip: Don’t allow the cake to cool for more than five minutes before turning it out of the pan. Otherwise, the sugary topping may set and "glue" the cake to the pan. If the cake does stick, heating the pan gently for a few minutes in a skillet of simmering water should warm the topping enough to loosen it.