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"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

German Chocolate Upside Down Surprise Cake Recipe

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This recipe for German Chocolate Upside Down Surprise Cake is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. flaked coconut
1 C. chopped pecans
1 package German Chocolate Cake Mix
1¼ C. water
⅓ C. oil
3 eggs

Batter topping:
3½ C. powdered sugar
½ C. butter (melted)
1 - 8 oz. package cream cheese (softened)
Directions:
Directions:
1. Heat oven to 375º F. Grease a 9 x 13 inch baking pan. Sprinkle nuts and coconut evenly over the bottom of pan.
2. In bowl, combine cake mix, water, oil and effs at low speed until moistened; beat 2 minutes at high speed.
3. Spoon batter evenly over coconut and nuts.
4. In seperate bowl, combine powdered sugar, butter and cream cheese; beat until smooth & creamy.
5. Spoon evenly over batter to within 1 inch of edges.
6. Bake at 375º F. oven for 43-53 minutes or until toothpick inserted at the center comes out clean.
7. Cool completely on rack.
8. Cut into squares. Serve warm or cooled. Store in refrigerator.
Personal Notes:
Personal Notes:
I like to serve this with a scoop of vanilla icecream drizzled with warm caramel sauce that just might drip slightly over the cake as well. Savor each bite slowly (if you can) to enjoy this wonderful goodness!

 

 

 

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