Sunday, May 2, 2010

Death by Chocolate Upside Down Cake

This is VERY RICH! The frosting goes through the cake and ends up on the bottom of the pan. Cut pieces of cake and scoop the frosting off the bottom, or invert the cake onto a board.
I packaged these in individual plastic cups with lids, since I was transporting them to work for ny co-workers.

For the Cake:
1 cup flaked coconut
1 cup chopped pecans
1 package German chocolate cake mix
1-1/4 cup water
1/3 cup oil
3 eggs
3-1/2 cups (about 1-pound) powdered sugar
1 cup butter, melted
8 ounce package cream cheese,
3/4 to 1 cup chocolate chips

Preheat oven to 375° F. Grease 13 x 9-inch pan.
Sprinkle coconut and pecans evenly over bottom of greased pan.
In large bowl combine cake mix, melted butter, water and eggs at a 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 and beat until smooth and creamy. Spoon evenly over batter to within 1 inch of edges. Sprinkle with chocolate chips,
Bake at 375° F for 40 to 50 minutes or until toothpick comes out clean.

** Learn from me! **
I spent a long time making sure the batter I spooned on top of the coconut and pecan layer was nice and even, completely covering the coconut and nuts. I think now, though, it would be better to leave the batter in blobs.That way, the blobs of frosting can melt down between the cake and really get to the bottom of the pan.
One more thing - if you're putting this into plastic cups, be sure to let the cake cool completely first!

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