Upside Down German Chocolate Cake
This is a durable and versatile recipe which freezes very well
We’ve got a few of these in the freezer for last minute gigs.
Truth is, pro caterers seldom make cakes from scratch. But we sure do when a recipe is this good. Caterer’s Cake Secrets gives you lots of ideas, especially for larger parties.
Remember that good baking is more like careful chemistry. Measure your ingredients, avoid substitutions, and use ASK-a-CATERER for free party recipes and ideas.
Portions/Servings This recipe will feed 12 people.
Read about Party Food Quantities to plan for more or less.
1.25 cups water
1/4 cup butter
1.25 cup packed brown sugar
1.25 cup flaked coconut
2 cups miniature marshmallows
3/4 cup chopped walnuts
4 ounces German sweet chocolate
1/2 cup water
2.5 cups all-purpose flour
1.5 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup butter
1 tablespoon vanilla extract
Preheat oven to 350° .
In a sauce pan, combine 1.25 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into a greased 9x13 inch pan. Sprinkle marshmallows and nuts over top. Set aside.
In a saucepan over low heat, combine chocolate with 1/2 cup water. Heat and stir until chocolate is melted. Remove from heat.
In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan.
Bake at 350° for 50 minutes, or until toothpick inserted into center comes out clean.
We use our German Chocolate Cake Frosting for this one - if anything, it can get a little dry - but it’s great taste and flexibility make up for it.
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