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Thursday, May 29, 2008

German Chocolate Upside Down Surprise Cake

1 cup flaked coconut
1 cup pecans; chopped
1 packet german chocolate cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
3 1/2 cups confectioners' sugar
1 cup margarine; melted
8 ounces cream cheese; softened
Heat oven to 375-degrees. Grease a 9 x 13 inch pan. Sprinkle coconut and pecans evenly over bottom of greased pan. In a 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 confectioners' sugar, margarine and cream cheese; beat until smooth and creamy. Spoon evenly over batter to within 1 inch of edge. Bake at 375-degrees for 43 to 53 minutes, or until a 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.

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