Ingrédients pour Upside Down German Chocolate Cake
- 1 cup packed light brown sugar
- 1 cup (2 sticks) unsalted butter, softened
- Pecan Halves
- Flaked Coconut
- Evaporated Milk
- Sugar
- German Sweet Chocolate
- 3 large eggs
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- Whipped Topping
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Comment préparer Upside Down German Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium saucepan, combine the butter, brown sugar, and pecans. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Pour into the prepared pan and spread evenly.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, combine the coconut, flour, and powdered sugar. Stir into the batter until evenly distributed.
- Pour the batter over the pecan mixture in the prepared pan. Spread evenly.
- Bake for 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.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
177g
Fat
64g
Carbs
21g
