Upside Down German Chocolate Cake Taste of Home Recipe | Many of the Christmas cookies were gone and it was time to make more dessert for my sweet (toothed) husband. I will be still reeling from all the butter and sugar from the holidays, so I made this shortcut German Chocolate Cake. Shhhh, don’t tell anyone but I even used a cake mix! I actually do i do hope you will click here and discover the real German Chocolate Cake I lead to Pritchard Parker’s birthday last year.
I’m sure I originally got this recipe from Taste of Home Magazine. Right here is the third time I’ve made it and I will share my experiences. To begin with, I will say, ready your pan in line with the recipe and not the cake mix box.
Best Upside Down German Chocolate Cake Taste of Home Recipe
Secondly, don’t find the cream cheese closer than an inch on the the perimeters from the pan perhaps cake will not prove without sticking.
And finally, don’t overbeat the cream cheese mixture like I remember when i did. The recipe informed me blend a combination until combined, then beat until smooth. Because the 1st time I made the cake I needed trouble “spreading” a combination across the cake batter, I made the choice, wrongly, to essentially beat it until light and fluffy.
Big mistake. After the cake was while in the oven for a short time, I began hearing hissing and sizzling sounds. When I looked while in the oven, I shrieked! The cream cheese was boiling out of your pan like flowing lava. Next, i put a sheet pan underneath the cake to halt any additional mess to my oven.
- 1 package (4 ounces) German sweet chocolate
- 1/2 cup water
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2-1/2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup packed brown sugar
- 1 cup sweetened shredded coconut
- 1/4 cup butter, cubed
- 1-1/4 cups water
- 2 cups miniature marshmallows
- 1 cup coarsely chopped pecans or walnuts