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This recipe for UPSIDE DOWN GERMAN CHOCOLATE CAKE, by , is from The Denney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, June 24, 2009


1 Box German Chocolate Cake Mix

Mix as directed with the exception of using buttermilk instead of water.

In a 9 X 13 pan Oil bottom of pan

Spread: 1 1/2 cups chopped pecans & 1 can coconut

Pour cake mix evenly over nuts and coconut

Mix together:
1 stick melted margarine/butter
1 8oz pkg. cream cheese
1 box Powder Sugar

Oil bottom of 9 X 13 pan

Spread:chopped pecans & coconut bottom of pan.

Pour cake mix evenly over nuts and coconut.

Pour the topping over top of cake. (I do not spread out evenly - usually snake it over the cake in three rows)

The topping will sink during baking creating the upside down of the cake.

Bake at 350 degrees approx 30-45 minutes (depends on your oven) testing after 30 minutes till center is done




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