Germanchocolateupsidedown Recipes

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.

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.

GERMAN CHOCOLATE UPSIDE DOWN CAKE

Steps:

• Mix together powdered sugar, softened margarine, and cream cheese and set aside.
• Melt 1/2 stick of butter in 9"x 13" pan. Cover the bottom of pan with coconut and pecans.
• Prepare cake mix according to directions. Pour over butter, coconut and pecan mixture.
• Spoon cream cheese mixture over top of cake.
• Bake 50 minutes at 350°F.

UPSIDE-DOWN GERMAN CHOCOLATE CAKE

Steps:

• In saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted.
• Spread into a greased 9" square baking pan.
• Sprinkle with pecans and coconut.
• Drizzle with evaporated milk.
• Set aside.
• In a mixing bowl, cream butter and sugar.
• Beat in the chocolate, eggs and vanilla.
• Combine the dry ingredients.
• Add to the buttermilk.
• Pour over topping in pan.
• Bake at 350 for 40-45 minutes or until a toothpick inserted comes out clean.
• Cool for 5 minutes before inverting onto a serving plate.
• Serve with whipped topping if desired.

GERMAN CHOCOLATE UPSIDE DOWN CAKE

Steps:

• Spread coconut and pecans in bottom of greased 9x13 inch pan.
• Mix and bake cake as directed on box.
• Cool.
• Punch holes in cake.
• Mix Eagle Brand Milk and cocoa lopez and pour over cake.
• Frost with cool whip and top with shredded coconut.