How do you make upside down German chocolate cake?!


Question: How do you make upside down German chocolate cake!?
Answers:
Cook Time: 45 minutes
Ingredients:

* 1 cup flaked sweetened coconut
* 1 cup chopped pecans
* 1 package (18!.25 ounces) German chocolate cake mix
* eggs, water, and oil as directed on package
* 8 ounces cream cheese, room temperature
* 1/2 cup butter or margarine, room temperature
* 1 pound confectioners' sugar, about 3 3/4 cups, unsifted

Preparation:

Grease and flour a 9x13x2-inch baking pan!. Heat oven to 350°!.

Sprinkle coconut and pecans evenly over the bottom of the prepared pan!. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions!. Pour the cake batter over the coconut and pecans!. Beat together the cream cheese, butter and confectioners' sugar; drop by spoonfuls over the top of cake batter!. Bake for about 45 to 50 minutes!. A toothpick should come out clean when inserted into the center of the cake portion!.

Cool the cake in the pan on a rack!. To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates!.Www@FoodAQ@Com

Upside Down German Chocolate Cake

12 servings 1? hours 15 min prep

1 1/2 cups coconut
1 1/2 cups pecans (chopped)
1 package German chocolate cake mix
1 (8 ounce) package cream cheese (softened)
1/2 cup butter or margarine (melted)
1 lb confectioners' sugar (3 1/2 to 4 cups)

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!.
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Amazing German Chocolate Cake

This German Chocolate Cake recipe has an unusual twist -- frosting in the mix!.

Ingredients

Vegetable oil spray for misting the pan
Flour for dusting the pan

1 package (18!.25 ounces) plain German chocolate cake mix
1 container (15 ounces) coconut pecan frosting
1 cup water
1/3 cup vegetable oil
3 large eggs

Directions

1!. Place a rack in the center of the oven and preheat the oven to 350 degrees F!.
2!. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour!. Shake out the excess flour!. Set the pan aside!.
3!. Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl!. Blend with an electric mixer on low speed for 1 minute!. Stop the machine and scrape down the sides of the bowl with a rubber spatula!.
4!. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed!. The batter should look thick and well combined!.
5!. Pour the batter into the prepared pan, smoothing it out with the rubber spatula!. Place the pan in the oven!.
6!. Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes!. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes!.
7!. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more!.
8!. Slide the cake onto a serving platter and slice!.

* Store this cake, wrapped in plastic wrap or aluminum foil, or in a cake saver or under a glass dome, at room temperature for up to 1 week!. Or freeze it, wrapped in foil, for up to 6 months!. Thaw the cake overnight in the refrigerator before serving!.

-------------BONUS RECIPE FOR YOU TO TRY!.!.!.

German Chocolate Cake

* 2 1/4 cups all-purpose flour
* 1 1/2 cups granulated sugar
* 1 1/2 teaspoons baking soda
* 1/4 teaspoon salt
* 1 cup butter, softened
* 1 cup sour cream
* 4 large eggs
* 4 ounces sweet baking chocolate, melted
* 1/2 cup milk
* 3/4 teaspoon vanilla extract

Topping

* 3/4 cup evaporated milk
* 1/2 cup light brown sugar, firmly packed
* 1/2 cup butter
* 1 can (3 1/2 ounces) flaked coconut, or about 1 1/3 cups
* 1 cup chopped pecans

Grease and flour two 8-inch square baking pans!.

In a large bowl, combine flour, sugar, baking soda, salt, butter, sour cream, eggs, chocolate, milk, and vanilla!. Beat with mixer at low speed until blended!. Increase mixer to high and beat 2 minutes longer!. Spoon batter into prepared pans!. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean!.

Remove to racks to cool completely!.

Make topping!.
In a saucepan over medium heat, bring evaporated milk, brown sugar, and butter to a full boil; remove from heat!. Stir in coconut and pecans!. Set aside to cool to room temperature!.

When cake is cool, place one layer on cake platter; spoon half of the coconut mixture onto the layer!. Top with remaining cake layer and top with remaining topping!.
-----Www@FoodAQ@Com

Heres My own personal recipeWww@FoodAQ@Com

I have never heard of that but I do make pineapple upside down cake in which the pan I put the ingredients for what will eventually be on the top when flipped such as brown sugar butter and the fruit then I pour the cake batter over that and bake!. I know that german chocolate cake varies by taste but the ones I have seen use crushed or chopped nuts , flaked coconut and a caramel type base , you could try to do what I do with my cake but I dont know if it would burn or not!.Www@FoodAQ@Com





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