Chocolate Upside Down Cake
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.
Servings: 16 servings
Ingredients
- 1 ¼ cups water
- ¼ cup butter
- 1 cup packed brown sugar
- 1 cup flaked coconut
- 2 cups semisweet chocolate chips 12 oz.
- 1 cup chopped pecans
- 2 cups miniature marshmallows
- 1 package German chocolate cake mix 18 1/4 oz.
- Ingredients listed on the cake mix
Instructions
- 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.
Notes
- Use your favorite chocolate chips, whether dark or milk!
Nutrition
Calories: 426kcal | Carbohydrates: 52g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 260mg | Potassium: 293mg | Fiber: 4g | Sugar: 36g | Vitamin A: 105IU | Vitamin C: 0.2mg | Calcium: 74mg | Iron: 3mg
