Zutaten für German Chocolate Upside Down
- German Chocolate Cake Mix
- Cream Cheese
- Powdered Sugar
- Coconut
- ½ cup chopped pecans
- Margarine
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Zubereitung von German Chocolate Upside Down
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, combine 1 cup packed brown sugar, ½ cup butter, and ½ cup chopped pecans. Cook over medium heat, stirring frequently, until butter is melted and sugar is dissolved. Pour mixture into prepared pan and spread evenly.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup buttermilk, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup vegetable oil.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter over the caramel-pecan mixture in the prepared pan and spread evenly.
- Bake for 50-60 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 plate. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
280g
Fat
62g
Carbs
29g
