Upside Down German Chocolate Cake

There are about a million different recipes and varieties of German chocolate cake floating around on the web. I needed a cake for my sister in law's birthday, but wanted something a bit more reasonable, effort-wise, and size-wise, than the regular many-layered cake with thick filling and frosting. This was exactly what I needed. The coconut topping bakes on the bottom and then you flip the cake over and voila, it's on top! Thus, the upside down title. I drizzled chocolate over the top since the birthday girl's request was "lots of chocolate." It was perfect.

In a saucepan over low heat, cook and stir brown sugar and butter

until sugar is dissolved and butter is melted.

Spread into a greased 9-in. square baking pan. Sprinkle with pecans

and coconut.

Drizzle with evaporated milk.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs and vanilla.

Combine the dry ingredients; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition.

Add in the chocolate

and mix until combined. Pour over topping.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10-15 minutes

before inverting onto a serving plate.

In a small bowl, heat the chocolate chips and shortening at 50% power in the microwave for 1 - 1 1/2 minutes, stirring after every thirty seconds. Stir until smooth. Drizzle over the cake.

Celebrate!

One year ago: Chocolate Toffee Almond Bars
Two years ago: Cucumber Dill Shrimp Dip
Three years ago: Creamy Blueberry Dessert
Four years ago: Greek Chicken

Upside Down German Chocolate Cake

1/2 cup brown sugar
1/4 cup butter, cubed
2/3 cup chopped pecan halves
1 cup flaked coconut
1/4 cup evaporated milk

CAKE:
1/3 cup butter, softened
1 cup sugar
4 ounces German sweet chocolate, melted
2 eggs
1 tsp. vanilla extract
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup buttermilk
1/2 cup chocolate chips
1 Tbsp. shortening

In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Spread into a greased 9-in. square baking pan. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine the dry ingredients; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour over topping.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10-15 minutes before inverting onto a serving plate.

In a small bowl, heat the chocolate chips and shortening at 50% power in the microwave for 1 - 1 1/2 minutes, stirring after every thirty seconds. Stir until smooth. Drizzle over the cake.

Recipe Source: Taste of Home