Zutaten für Chocolate Upside Down Cake
- 1/2 cup water
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 cup sweetened shredded coconut
- Semi Sweet Chocolate Chips
- 1/2 cup chopped pecans
- Mini Marshmallows
- German Chocolate Cake Mix
- Eggs
- Oil
- Vanilla ice cream (for serving)
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Zubereitung von Chocolate Upside Down Cake
- In a small saucepan, heat 1/2 cup water and 1/2 cup (1 stick) unsalted butter over medium heat until butter is melted and combined.
- Remove from heat and stir in 1 cup packed light brown sugar.
- Mix well until smooth and combined.
- Pour the caramel mixture into a greased 13x9 inch baking pan.
- Sprinkle evenly with 1 cup sweetened shredded coconut, 1 cup semi-sweet chocolate chips, 1/2 cup chopped pecans, and 1 cup mini marshmallows.
- In a separate bowl, prepare your favorite chocolate cake batter according to package directions (or your own recipe).
- Carefully pour the chocolate cake batter over the marshmallow and topping layer in the baking pan.
- Bake at 325°F (160°C) for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving platter.
- Serve warm with a scoop of vanilla ice cream for the ultimate indulgence!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
222g
Fat
72g
Carbs
25g
