German Chocolate Upside Down Cake Recipe - Allrecipes.com
German Chocolate Upside Down Cake Recipe

German Chocolate Upside Down Cake

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"Quicker and easier then the right side up cake."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
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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 9x13 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 28, 2005

This is a favorite of my family since I first made it a year ago. The only change I made is pecans instead of walnuts. This is a very delicious cake Thank You.

 
Most Helpful Critical Review
Mar 21, 2005

If you're picky about presentation this is not the cake for you. The appearance of this cake was disappointing to say the least; I ended up having quite a bit leftover because nobody wanted to touch it. However it did taste fairly good. I was also unsure when to "un-mold" the cake from the pan, ended up letting it cool 10 minutes before turning it out onto a baking sheet.

 
Mar 16, 2006

This cake is wonderful. I have to agree, the presentation isn't great but if you don't try it because of that, you are missing out on a wonderful cake. It is very rich and tasty. I saw that others complained it needed more chocolate, I don't believe that it does. German chocolate cake isn't supposed to be heavy on the chocolate, it was just right. Thank you for the great recipe.

 
Dec 08, 2006

This cake is really good. I was a little scared when making it. It looked like something was not right! But it is great! When turning it upside down some of the icing does stick to the pan. Cut as you eat... do not precut in squares for gatherings. It tears up pretty bad...but it's good cake!!!

 
Aug 15, 2004

This is a very easy recipe which I think is just as good, if not better, than "traditional" versions. I think it would very useful for potlucks and also when you simply have a lot mouths to feed! I didn't have German chocolate, so I subtituted semi-sweet and increased the sugar to 2 cups. This is a keeper.

 
Jul 30, 2011

A trick to have it come out of the baking dish without sticking, is to line the dish with parchemint paper. This way, it comes out effortlessly without sticking! I topped half of the sauce with pecan and left out the other half without pecans. At the family dinner, I got mixed reviews. Some could NOT stop eating it, and kept going back for more. Others, thought the cake was not rich enough or was lacking flavour. They said it just doesn't satisfy the sweet craving. I only tasted it a whole week later (stored in the fridge), after warming each slice a bit in the microwave. I loved it! I thought it just hits the spot! It was still moist and delicious! So here you go, some were addicted to it, and for some, it was too light. You be the judge!

 
Jul 13, 2003

perfect and delicious! very easy to put together. I cheated and used a box mix this time, but delicious just the same.

 
Apr 20, 2003

The cake itself was light & tender. I would make it again by itself. The topping was pretty good, too, similar but not the same as actual frosting. Everyone liked it. I was also skeptical about all of the liquid, but I didn't have any spillage!

 

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Nutrition

  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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