Zutaten für Geman Chocolate Upside Down Cake
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
- German Chocolate Cake Mix
- Eggs
- Cooking Oil
- Butter
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
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Zubereitung von Geman Chocolate Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Spread 1 cup chopped pecans and 1 cup shredded sweetened coconut evenly over the bottom of the prepared pan.
- In a large bowl, prepare your favorite German chocolate cake mix according to package directions. (Most call for adding eggs, oil, and water; adjust quantities as needed per your chosen mix.)
- Pour the prepared cake batter over the pecan and coconut layer in the pan.
- In a microwave-safe bowl, combine 1/2 cup (1 stick) unsalted butter and 4 ounces cream cheese. Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Gradually whisk in 2 cups powdered sugar until the mixture is creamy and smooth.
- Evenly spoon the cream cheese mixture over the top of the cake batter.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs (the cake will be slightly sticky).
- Let the cake cool completely in the pan before inverting it onto a serving platter. The warm caramel topping will create a beautiful and delicious presentation.
Nutrition Information (Approximate per serving)
Sodium
270 g
Sugar
2728g
Fat
1233g
Carbs
300g
