"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Upside Down German Chocolate Cake, by Joyce Jordan, is from The Baptist Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 German Chocolate cake mix 1 Cup butter 8 oz cream cheese 1 box powdered sugar chopped pecans coconut
pre heat oven to 350º, grease and flour 9 x 13 pan. Prepare cake mix according to directions. Melt butter and cream cheese, add powdered sugar (will be pourable). Cover bottom of pan with chopped pecans (be generous), cover pecans with coconut. Pour cake mix over nuts and coconut. Pour cream cheese mixture over the cake in a back and forth fashion until top is covered. Bake at 350º 45 minutes or until toothpick comes out clean. Don't be alarmed about how this cake looks--it looks like an earthquake happened in your pan--it's yummy!
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