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German Chocolate Upside Down Cake Recipe

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This recipe for German Chocolate Upside Down Cake, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Gamble (Ruth's Lineage)
Added: Monday, July 13, 2009


1 c. sweetened flaked coconut
1 c. finely chopped pecans
3 1/2 c. confectioners sugar
1 c. margarine, melted
1 8 oz. pkg. cream cheese, at room temperature
1 pkg. german chocolate cake mix with pudding
1 1/4 c. water
1/3 c. vegetable oil
3 large eggs

Grease (with butter) and flour 13 x9 pan. Shake out excess flour, sprinkle coconut and pecans evenly over the bottom of the pan and set the pan aside. Place the confectioners sugar, melted margarine and cream cheese in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Then increase the mixer speed to medium and beat 30 seconds more or until smooth. Set bowl aside.

Place the cake mix, water oil and eggs in a large mixing bowl. Blend with mixer on low speed for 1 minute. Scrape sides of the bowl and increase mixer speed to medium and beat 2 minutes more. Pour the batter over the coconut and pecans in the prepared pan. Smooth it out. Spoon the cream cheese mixture on top of the batter, leaving 1 inch border of cake mix on all sides. Spread out the cream cheese mixture. Place the pan in the oven.

Bake at 375F until it springs back and the cream cheese mixture has turned to a golden brown (approximately 43 to 48 minutes) Remove pan and place on wire rack for 20 minutes. Run a knife around the edge of the cake and invert it onto a platter. Let it rest for 20 minutes before cutting.




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