German Chocolate Upside-Down Cake (9-inch Square)

By MarieR

Ingredients

• Topping
• 2/3 cup light brown sugar packed
• 1/3 cup butter cut into small piece
• 3 tablespoons heavy whipping cream
• 1/3 cup pecans, toasted coarsely chopped
• 1/4 cup flaked coconut
• Batter
• 2 ounces (1/2 baking bar) Ghirardelli Sweet Dark Chocolate *
• 1 cup granulated sugar
• 1/2 cup (4-ounces; 1 stick) butter softened
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup flour, all-purpose
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt optional
• 1/2 cup buttermilk**
• 1/4 cup water

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 degrees F.
Line bottom and sides of an 9x9x2-inch baking pan with heavy foil and lightly grease the foil. Set aside.
(Recipe called for either 8 or 9-inch pan but when I used the 8-inch pan it ran over the sides.)

In a small heavy sauce pan, combine the brown sugar, butter, and whipping cream. Cook the mixture over low heat only until the butter melts, stirring occasionally. Remove from heat. Stir in the pecans and coconut. Spread onto the bottom of the prepared pan. Set aside.
Melt the chocolate in a double boiler over hot water, but not boiling. Stir occasionally until the chocolate is smooth. Set aside.
In a large mixing bowl, cream the granulated sugar and butter on medium until fluffy. Beat in the eggs. Stir in the melted chocolate and the vanilla extract. In a separate bowl, combine the flour, baking soda, and salt. In another bowl combine the buttermilk and water. Alternately, add the flour mixture and the buttermilk mixture to the large mixing bowl, stirring well after each addition. Pour over in topping in pan and spread until smooth.
Bake for 40 minutes, or until tests done when toothpick comes out clean when inserted in middle. Watch closely to prevent burning from 20 minutes on. Cool in pan on a wire rack for 10 minutes. Invert carefully on plate. May need to loosen sides with knife. Cool completely before serving. Store tightly covered.

* Any German Chocolate Baking Bar will do.
**Note: Sour cream may be substituted for buttermilk. To make sour milk for this recipe, place 1 1/2 teaspoon white vinegar or lemon juice in a measuring cup and add milk to equal 1/2 cup total. Stir and let stand 5 minutes.
**