German Chocolate Upside Down Surprise Cake Recipe
Ingredients
| Flaked coconut | 1 Cup (16 tbs) | |
| Pecans | 1 Cup (16 tbs), chopped | |
| 1 pkg. Plus German Chocolate Cake Mix | ||
| Water | 1 1/4 Cup (16 tbs) | |
| Oil | 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Powdered sugar | 3 1/2 Cup (16 tbs) | |
| Butter margarine | 1 Cup (16 tbs), melted | |
| 8-oz. pkg. cream cheese, softened | ||
Directions
Heat oven to 375°F.
Grease 13x9-inch pan.
Sprinkle coconut and pecans evenly over bottom of greased pan.
In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at high speed.
Spoon batter evenly over coconut and pecans.
In another large bowl, combine powdered sugar, margarine and cream cheese; beat until smooth and creamy.
Spoon evenly over batter to within 1 inch of edges.
Bake at 375°F. for 43 to 53 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Cut into squares.
Invert each square onto individual plates.
Serve warm or cool.
Store in refrigerator.
Grease 13x9-inch pan.
Sprinkle coconut and pecans evenly over bottom of greased pan.
In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at high speed.
Spoon batter evenly over coconut and pecans.
In another large bowl, combine powdered sugar, margarine and cream cheese; beat until smooth and creamy.
Spoon evenly over batter to within 1 inch of edges.
Bake at 375°F. for 43 to 53 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Cut into squares.
Invert each square onto individual plates.
Serve warm or cool.
Store in refrigerator.
Chef
