Death by Chocolate Upside Down Cake
(Shared recipe submitted by Rose Bennett.)
Rose writes: "This is very rich. The frosting goes through the cake and ends up on the bottom of the pan. My thoughts are that's why the cake has the flavor it does. Cut the pieces and scoop the frosting off the bottom, or turn the pan upside down on a board. I have never done this, I just scooped the frosting from the bottom of the pan. I am still experimenting."
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1 package German chocolate cake mix
- 1-1/4 cups water
- 1/3 cup oil
- 3 large eggs
- 3/4 to 1 cup chocolate chips
- 3-1/2 cups powdered (confectioners') sugar (about 1 pound)
- 1 cup margarine, melted (can use butter)
- 8 ounces cream cheese, softened
For the cake, preheat oven to 375° F. Grease a 13x9x2-inch pan. Sprinkle coconut and pecans evenly over bottom of greased pan. In large bowl combine cake mix, oil, water and eggs at a low speed until moistened. Beat 2 minutes at high speed. Stir in the chocolate chips. Spoon batter evenly over coconut and pecans.
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To make the frosting, combine powdered sugar, margarine and cream cheese in another large bowl; beat until smooth and creamy. Spoon evenly over batter to within 1-inch of edges. Bake for 40 to 50 minutes or until toothpick comes out clean. Cool the cake slightly, about 5 minutes. You can either cut into squares and scoop the frosting off the bottom, or turn the entire pan upside down on a board and spread the top of the cake with any frosting that might remain in the pan.
About Rose: Rose's e-mail address is Rose8507@aol.com.