Wednesday, February 29, 2012

Upside Down German Chocolate Cake

By: Christy

This week is bake with coconut week. I didn't have to think twice about what I was going to make because I already had an outstanding recipe that involved coconut. My dad's favorite dessert is German chocolate cake and I have been on the search to find the best and easiest recipe for as long as I can remember. I first attempted this recipe on his last birthday and according to the whole family this dessert hit it out of the park! I think this recipe is not only better than typical German chocolate cake but it's middle name is practically easy.

1 box of German chocolate cake mix
(included in the box mix is 3 eggs, 1 1/4 cups water, and 1/2 cup of vegetable oil)
1 -eight ounce of block of cream cheese, softened
1 stick of unsalted butter, melted
1 pound powdered sugar
1 1/2 cups coconut
1 1/2 cups chopped pecans

Preheat the oven to 350 degrees. Spray a 9x13 with non stick baking spray. (I actually used two small dishes). Line the bottom of the dish with coconut and the pecans.

Make the cake mix according to the box instructions. Pour the mix over the coconuts and pecans. In a mixer, mix together the softened cream cheese and melted butter. Once well blended add the powdered sugar slowly (or else it will look like Christmas in your kitchen). Once this mixture is well blended and creamy, spoon the icing randomly over the cake batter. Once all the icing has been put into the cake mixture take your spoon and swirl the icing into the cake (try not to drag the bottom, you want to keep the nuts and coconut where you put them). The more you swirl the more moist and gooey it will be. If you leave the icing in clumps it will form as clumps inside the cake (see my picture above). Either method is absolutely and utterly delish!

Recipe from Duncan Hines

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