Topsy-Turvy German Chocolate Cake
From notyourmomma 16 years agoIngredients
- Bottom filling/or top coating when you flip it topsy-turvy shopping list
- 1 1/4 cups of water shopping list
- 1/4 cup of butter shopping list
- 1/2 cup of brown sugar shopping list
- 1 cup of flaked coconut shopping list
- 2 cups of miniature marshmallows shopping list
- 1 cup of chopped nuts (I prefer pecans, although the recipe calls for walnuts) shopping list
- Cake: shopping list
- 1 bar, 4 ounces of German sweet chocolate shopping list
- 1/2 cup water shopping list
- 1 1/2 cups of sugar shopping list
- 1/2 tsp salt shopping list
- 1/2 cup of butter softened shopping list
- 1 tsp vanilla shopping list
- 2 1/2 cup of all purpose flour shopping list
- 1 tsp of baking soda shopping list
- 1 cup dairy sour cream shopping list
- 3 eggs shopping list
How to make it
- Preheat oven to 350 degrees (325 for glass pans).
- In small saucepan, heat water and butter until the butter melts.
- Pour into ungreased 13 x 9 pan. Stir in brown sugar and coconut, sprinkle marshmallows and nuts over top. Set aside.
- Over low heat, melt chocolate with the 1/2 cup of water in a double boiler. Combine remaining cake ingredients, add in melted chocolate. Beat 3 minutes on medium speed. Carefully spoon batter over coconut mallow nut mixture. Place pan on a foil lined cookie sheet and bake in oven for 40-50 minutes. Invert on serving tray.
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