German Chocolate Upside-Down Surprise Cake
Yield
1 cakePrep
15 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
coconut
flaked |
*
|
| 1 | cup |
pecans
chopped |
|
| 1 | package |
cake mix, german chocolate
|
|
| 1 ¼ | cups |
water
|
|
| ⅓ | cup |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 3 ½ | cups |
powdered sugar
|
|
| 1 | cup |
margarine
melted |
|
| 8 | ounces |
cream cheese
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
coconut
flaked |
*
|
| 237 | ml |
pecans
chopped |
|
| 1 | package |
cake mix, german chocolate
|
|
| 296 | ml |
water
|
|
| 79 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 828 | ml |
powdered sugar
|
|
| 237 | ml |
margarine
melted |
|
| 231.2 | ml/g |
cream cheese
softened |
|
Directions
Heat oven to 375℉ (190℃).
Grease a 9x13-inch pan. Sprinkle coconut and pecans evenly over bottom of greased pan.
In a large bowl, combine cake mix, water, oil and eggs at Low speed until moistened; beat 2 minutes at High speed.
Spoon batter evenly over coconut and pecans.
In another large bowl, combine confectioners' sugar, margarine and cream cheese; beat until smooth and creamy.
Spoon evenly over batter.
Bake at 375℉ (190℃) for 43 to 53 minutes, or until a tothpick inserted in center comes out clean.
Cool completely. Cut into squares.
Invert each square onto individual plates.
Serve warm or cool.
