Post by JJ Judkins on Sept 13, 2008 13:35:18 GMT -6
German Chocolate Upside-Down Cake
Hands on time: 10 minutes Total time: 1 hour and 15 minutes Serves:
12
1 cup shredded coconut
1 cup chopped pecans
1 (8-ounce) package cream cheese, room temperature
1/2 cup (1 stick) butter, melted
1 (1-pound) box confectioners' sugar
1 (18.25-ounce) package German Chocolate cake mix, plus ingredients
listed on the package (eggs, oil, water)
Preheat oven to 350 degrees. Spray a 9-by-13-inch pan with cooking
spray. Sprinkle the coconut and pecans evenly over the bottom of the
pan. In a mixing bowl, combine the cream cheese, butter and
confectioners' sugar; beat with a wooden spoon or electric mixer
until well-combined. Spread the cream cheese mixture over the coconut
and nuts.
Prepare the cake batter according to the package directions. Pour the
batter over the cream cheese mixture. Bake for 45 to 55 minutes,
until cake tests done. Cool at least 20 minutes or to room
temperature. To serve, cut the cake into squares. Lift each square
with a spatula and flip onto a dessert plate so that the gooey
coconut good stuff is on top.
Store the cake in the baking pan.
Notes:
Tip: If the gooey stuff at the bottom sticks to the pan, gently warm
the pan on the stove over low heat for 30 seconds.
Hands on time: 10 minutes Total time: 1 hour and 15 minutes Serves:
12
1 cup shredded coconut
1 cup chopped pecans
1 (8-ounce) package cream cheese, room temperature
1/2 cup (1 stick) butter, melted
1 (1-pound) box confectioners' sugar
1 (18.25-ounce) package German Chocolate cake mix, plus ingredients
listed on the package (eggs, oil, water)
Preheat oven to 350 degrees. Spray a 9-by-13-inch pan with cooking
spray. Sprinkle the coconut and pecans evenly over the bottom of the
pan. In a mixing bowl, combine the cream cheese, butter and
confectioners' sugar; beat with a wooden spoon or electric mixer
until well-combined. Spread the cream cheese mixture over the coconut
and nuts.
Prepare the cake batter according to the package directions. Pour the
batter over the cream cheese mixture. Bake for 45 to 55 minutes,
until cake tests done. Cool at least 20 minutes or to room
temperature. To serve, cut the cake into squares. Lift each square
with a spatula and flip onto a dessert plate so that the gooey
coconut good stuff is on top.
Store the cake in the baking pan.
Notes:
Tip: If the gooey stuff at the bottom sticks to the pan, gently warm
the pan on the stove over low heat for 30 seconds.