CHOCOLATE UPSIDE-DOWN CAKE
"This dessert is out of this world," promises Iola Egle, McCook, Nebraska. Coconut, chocolate chips, marshmallows and pecans turn a boxed cake mix into a delectable treat. "All of your guests will agree that it's the best ever," she assures. "Enjoy it with a scoop of vanilla ice cream."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows., Prepare cake batter according to package directions; carefully pour over marshmallows. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting cake onto a serving plate.
Nutrition Facts : Calories 477 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 330mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 2g fiber), Protein 5g protein.
PECAN UPSIDE-DOWN CAKE
Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix - a wonderful nutty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
- In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.
Nutrition Facts : Calories 560, Carbohydrate 57 g, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg
CHOCOLATE PECAN UPSIDE DOWN CAKE
A dense chocolate cake with a nutty caramel sauce. The directions say to use a 9" springform pan with a can of dried beans in the center...I figure a bundt pan would have the same result. I have not made this yet, so times are an estimate. Although using all butter for the sauce gives great flavor, the use of some margarine helps the caramel stay softer.
Provided by SkinnyMinnie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350ºF.
- Grease a 9-inch springform pan. To prevent leaking use a tight fitting base or set the pan on a sheet of tin foil and firmly press foil up around the sides of the pan.
- Insert and empty 14 oz can filled 3/4 full with dried beans into the center of the springform pan.
- Melt the butter and margaring for the sauce in a medium saucepan over medium heat.
- Add the brown sugar and water, stir and bring to a boil.
- Boil for about 3 min, stirring occasionally, until mixture is smooth and sauce like.
- Coarsely chop 1/2 cup of the pecans and add to the brown sugar sauce.
- Add the remaining pecans and mix well.
- Turn into the prepared pan and press the pecans flat in a singly layer, and cool.
- Beat the cup of butter for the cake with the sugar and vanilla in a large bowl, scraping down the sides occasionally, until light and fluffy.
- Add eggs 1 at a time, beating well after each addition.
- Combine the flour, cocoa, cinnamon, baking powder, baking soda, and salt in a medium bowl.
- Add the flour mixture and the sour cream to the butter mixer, beginning and ending with the flour mixture, beating on low speed until well combined.
- Carefully spoon the batter into the pan, spreading gently over pecan mixture in an even layer.
- Bake for 45-50 min or until tested clean.
- Let stand in pan on a wire rack for 30 minute.
- Run a knife around the inside and outside edges of the cake.
- Remove the can of beans and invert the cake onto a serving platter/plate. Do not remove the pan, let stand inverted for 2 minute.
- Remove pan and replace any pecans that have come off the cake.
- Cool completely, and serve.
Nutrition Facts : Calories 505.8, Fat 34.1, SaturatedFat 14.9, Cholesterol 105.4, Sodium 291.3, Carbohydrate 49.9, Fiber 3.4, Sugar 35.1, Protein 5.6
CHOCOLATE-PECAN UPSIDE-DOWN CAKE
The gooey topping is poured into the bundt pan first, and creates a yummy topping for this upside down cake. Plus it is chocolate!
Provided by breezermom
Categories Dessert
Time 1h25m
Yield 1 10-inch cake
Number Of Ingredients 14
Steps:
- Combine the corn syrup, 1/4 cup butter, brown sugar, and whipping cream in a small saucepan. Cook over low heat, stirring constantly, just until mixture comes to a simmer (do not boil). Remove from heat; stir in pecans (mixture will be thin). Pour into a heavily buttered Bundt pan. Set aside.
- Place chocolate in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until the chocolate melts, stirring occasionally. Set aside.
- Beat the remainging 1/4 cup plus 2 tbsp butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add 1 1/2 cups sugar, beating at medium speed for 5 to 7 minutes. Add the reserved melted chocolate, egg yolks, and vanilla, beating well.
- Combine flour, baking powder, and salt; add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
- Beat egg whites in a small bowl at high speed until stiff peaks form. Gently fold beaten egg white into the batter. Spoon batter over the pecan mixture in the pan.
- Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. Loosen cake from the sides of the pan, using a narrow metal spatula. Immediately invert cake onto a serving plate. Serve warm with whipped cream.
Nutrition Facts : Calories 5398.2, Fat 258.4, SaturatedFat 115.2, Cholesterol 782.7, Sodium 2431.5, Carbohydrate 772.3, Fiber 28.7, Sugar 420.8, Protein 63.4
GERMAN CHOCOLATE UPSIDE-DOWN CAKE
Oh, this is an ooey-gooey delight, with a rich, chocolate POW! And it's ridiculously easy to make. I make my cake from scratch, 'cause that's how I roll, but I've given the directions for a cake mix. Either way this is a fabulous no-fail dessert.
Provided by Tam D
Categories Chocolate
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Line a 13x9" baking pan with parchment paper which has been cut to fit the bottom of the pan.
- 2. Spread the chopped pecans over the bottom of the pan. Then layer the coconut over the pecans.
- 3. Toast the pecans and coconut in the oven briefly while it's preheating. Then remove the pan and let it cool. In a medium mixing bowl, prepare the cake mix according to the directions on the box. Set aside.
- 4. In a microwave safe mixing bowl heat the butter and cream cheese until they're warmed and soft.
- 5. Stir the confectioner's sugar into the cream cheese mixture, until smooth and creamy. Set aside.
- 6. Pour the cake mix batter evenly over the top of the pecans and coconut.
- 7. Spoon the cream cheese mixture in large ribbons down the length of the pan, over the top of the cake batter. Using a knife, gently swirl the mixture into the batter, being careful not to over-mix, or disturb the pecan and coconut layer.
- 8. Bake at 350* for 40-50 minutes. Cake will be sticky when it's done. Let the cake rest for 5 or 10 minutes, then turn it out onto a baking sheet, platter, or covered board. When cake has cooled, carefully peel off the parchment paper. Serve when completely cool.
- 9. NOTES: For added nutrition and fiber, substitute coconut oil for some or all of the vegetable oil. You could also use a large spring form pan, lined with parchment paper. I still have my old Tupperware rectangular cake taker, so I turn the cake out onto that -- works perfectly! *This recipe is easily made gluten free by using a gluten-free chocolate cake mix.
GERMAN CHOCOLATE UPSIDE DOWN CAKE
This upside-down version of German chocolate cake is both quicker and easier then the traditional right side-up cake.
Provided by SUNSET1
Categories Desserts Cakes Upside-Down Cake Recipes
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.
- In a sauce pan, combine 1 1/4 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into ungreased 9x13 inch pan. Sprinkle marshmallows and nuts over top. set aside.
- For the cake: in a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring, until chocolate is melted. Remove from heat.
- In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until toothpick inserted into center comes out clean. Place pan on foil or cookie sheet to guard against spillage.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 40.3 g, Cholesterol 42.7 mg, Fat 14.2 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 7.2 g, Sodium 171.9 mg, Sugar 27.6 g
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