I got this recipe a few years ago from a former co-worker. I had almost forgotten about it until I was unpacking (Yes, I still have a few things to unpack from our move in March/April) and ran across it. I decided to go ahead and make it since I had all the ingredients on hand. It’s a different take on the traditional German Chocolate Cake.
Chocolate Upside Down Cake
Yield: 12-16 servings
1¼ cups water
¼ cup butter
1 cup packed brown sugar
1 cup flaked coconut
2 cups (12 oz.) semisweet chocolate chips
1 cup chopped pecans
2 cups miniature marshmallows
1 pkg. (18¼ oz.) German chocolate cake mix
Ingredients listed on the cake mix
Preheat oven to 350° F. Grease a Bundt pan and set aside.
In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar and mix well. Pour into Bundt pan. Sprinkle with coconut, chocolate, pecans and marshmallows. Prepare cake batter according to package directions. Carefully pour over the marshmallows. Bake according to the directions on the box for a Bundt cake or until a toothpick inserted near the center tests clean. Cool 5-10 minutes before inverting onto a serving platter.
I hope you enjoy!
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