This upside-down version of German chocolate cake is both quicker and easier then the traditional right side-up cake.
Ingredients
- ¼ cups water: 1 piece
- butter: 0.25 cup
- packed brown sugar: 1 cup
- flaked coconut: 1 cup
- miniature marshmallows: 2 cups
- walnuts: 1 cup (chopped)
- squares German sweet chocolate: 4 piece (1 ounce)
- water: 0.5 cup
- ½ cups all-purpose flour: 2 piece
- ½ cups white sugar: 1 piece
- baking soda: 1 tsp
- salt: 0.5 tsp
- sour cream: 1 cup
- butter: 0.5 cup (softened)
- vanilla extract: 1 tsp
- eggs: 3 piece
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.
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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.
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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.
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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.
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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.
