50+ Friends Club Cookbook -- Cakes and Frostings -- Upside-Down German Chocolate Cake #2
50+ Friends Club Cookbook
Cakes and Frostings
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Upside-Down German Chocolate Cake #2
From the Kitchen of: Pepper
Source: Duncan Hines website and tweaked by me
TIP: Cake can be served warm, if desired. Also, store leftover coconut in the refrigerator and use within four weeks.
| 1 1/2 | cups | flaked coconut |
| 1 1/2 | cups | pecans, chopped |
| 1 | pkg. | DUNCAN HINES® Moist Deluxe German Chocolate Cake
|
| 1 | pkg. (8 oz.) | cream cheese, softened
|
| 1 | pkg. (8 oz.) | chocolate chips |
| 1/2 | cup | butter or margarine, melted |
| 4 | cups | Confectioners’ sugar
|
-
Preheat oven to 350ºF (180ºC). Grease and flour a 13x9-inch (33x23 cm) pan.
- Spread coconut evenly on bottom of pan. Sprinkle with pecans.
- Prepare cake mix as directed on package. Pour over coconut and pecans.
- Combine cream cheese and melted butter in medium mixing bowl.
Beat at low speed with electric mixer until creamy. Add sugar; beat until blended and smooth. Fold in chocolate chips. Drop by spoonfuls evenly over cake batter.
- Bake 45 to 50 minutes or until toothpick inserted halfway comes out clean. Cool completely in pan.
- To serve, cut into individual pieces, turn upside down onto plate.
Makes 12 to 16 servings.