Upside-Down Chocolate German Snack Cake Recipe

How to make it

---

• Preheat oven to 350°F. Lightly spray a 13- x 9-
• x 2-inch baking dish with nonstick spray. In a
• small saucepan over low heat, melt the butter
• with the water. Stir in the brown sugar until
• smooth. Pour evenly into the prepared baking
• dish. Sprinkle the coconut, cherries, marshmallows, and
• pecans evenly over the melted sugar mixture.
• In a large bowl, using an electric mixer set on
• high speed, beat the egg whites for 30 seconds,
• or just until frothy. Beat in the buttermilk,
• sour cream, and applesauce. Add the cake mix and
• beat on low speed for 30 seconds, or just until
• moistened. Beat for an additional 2 minutes.
• Scrape into the pan, smoothing it evenly. Bake
• for 40 minutes, or until a wooden pick inserted
• in the center comes out clean and the cake is
• pulling away from the sides of the pan. Cool in
• the pan on a rack. To serve, cut into squares
• and invert onto individual plates. Replace any
• loose topping. Serve warm or cool.
• Hint: The topping for this cake sticks better
• when the cake is cooled almost to room
• temperature before cutting.
• Nutritional Information (per serving):
• 244 Cal;
• 9 g Total Fat (2 g Sat Fat);
• 38 g Carb;
• 2 mg Cholesterol;
• 327 mg Sodium;
• 4 g Protein;
• 1 g Fiber.
• Dietary Exchanges: 2 Starch; 1/2 Very Lean Meat;
• 2 Fat.