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German Chocolate Upside Down Cake Recipe

German Chocolate Upside Down Cake Ingredients

  • Peanut Butter Fudge Cake Recipe
    Peanut Butter Fudge Cake Recipe

    1 1/4 cups water

  • 1/4 cup butter
  • 1 cup packed brown sugar
  • 1 cup flaked coconut
  • 2 cups miniature marshmallows
  • 1 cup chopped walnuts
  • 4 (1 ounce) squares German sweet chocolate
  • 1/2 cup water
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 eggs

How to make German Chocolate Upside Down Cake

  • Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.
  • 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 9×13 inch pan. Sprinkle marshmallows and nuts over top. set aside.
  • 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.
  • 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.
  • 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.
  • Peanut Butter Fudge Cake is ready to serve.

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