Upside Down German Chocolate Cake

By Cindy_Wicker

Ingredients

• CAKE:
• 1/2 cup packed brown sugar
• 1/4 cup butter, cubed
• 2/3 cup pecan halves
• 2/3 cup flaked coconut
• 1/4 cup evaporated milk
• 1/3 cup butter, softened
• 1 cup sugar
• 4 ounces German sweet chocolate, melted
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• Whipped topping, optional

Details

Servings 9

Preparation

Step 1

In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Spread into a greased 9-in. square baking pan. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine the dry ingredients; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour over topping.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve with whipped topping if desired. Yield: 9 servings.

Nutrition Facts: 1 serving (1 piece) equals 494 calories, 25 g fat (13 g saturated fat), 82 mg cholesterol, 409 mg sodium, 64 g carbohydrate, 2 g fiber, 7 g protein.