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German Chocolate Surprise Cake

Upside-down cake? Try this German chocolate version with a baked coconut and nut topping. No frosting is needed.

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( 28 Ratings)

28 Ratings

5 Stars 54%

4 Stars 21%

3 Stars 21%

2 Stars

1 Stars

Member Reviews ( 5 )

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Prep Time 25 min
Total Time 1 hr 10 min
Servings 8

Ingredients

Topping

1: cup chopped pecans

1/2: cup packed brown sugar

1/2: cup flaked coconut

1/4: cup butter or margarine, melted

Cake

2: oz sweet baking chocolate

1/4: cup water

1: cup granulated sugar

1/2: cup butter or margarine, softened

1: teaspoon vanilla

2: eggs

1 1/4: cups Gold Medal® self-rising flour

1/2: cup milk

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Directions

1 Heat oven to 350°F. In ungreased 9-inch round cake pan, mix topping ingredients. Spread evenly in pan.
2 In small microwavable bowl, microwave chocolate and 1/4 cup water on High 1 minute to 1 minute 30 seconds or until chocolate is melted. Stir to blend.
3 In medium bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well. Stir in chocolate mixture until blended. Pour batter over topping in pan.
4 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cake to loosen. Place serving plate upside down over cake in pan; turn plate and pan over. Remove pan. Serve warm or cool.

EXPERT TIPS

Expert Tips

A scoop of ice cream or a dollop of whipped cream partners well with this cake.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 570
Calories from Fat: 300),

% Daily Value

Total Fat: 33g; 33%
(Saturated Fat 15g, 15% Trans Fat 1/2g 1/2% ),
Cholesterol: 100mg; 100%;
Sodium: 410mg; 410%;
Total Carbohydrate: 63g; 63%
(Dietary Fiber 2g 2% Sugars 45g 45% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 4/19/2011 6:18:25 PM REPORT ABUSE shirley1152 said:

Rating:

Thanks so much for the recipe....simply devine. I did take the suggestion of making it the day ahead. (although I was hard put not to delve into it before the next day). Soooo good. Gone before I could turn around to get a second slice!!

This reply was: Helpful Inspiring

Posted 4/15/2010 10:35:58 AM REPORT ABUSE patty1183 said:

Rating:

worst cake i ever made, these were too dry. I wont be making this again

This reply was: Helpful Inspiring

Posted 6/1/2009 11:54:44 AM REPORT ABUSE lovinlife24 said:

Rating:

I love this recipe! I just baked this last week and entered it in our sweet tooth contest at work. I forgot that although the recipe calls for 45 minutes baking time, I always have to cook it at least an hour for the middle to be set at all. I took it out of the oven after 45 minutes and put it on the counter for about 10 minutes or so, then flipped it over onto a serving plate. I could tell the middle wasn't done, but was busy so I left it there for about 20 more minutes. Came back to check it - the middle was liquid. I then flipped it back over into the cake pan, and put in back in the oven for another 20 minutes, thinking it was a lost cause. But after 20 minutes, I took it out, let it cool a bit, flipped it back over onto the serving plate, covered it, and the next morning cut it, took it to work, entered it into the contest, and yes, it took first place in the cake category, which had about 25 entries. $50.00 prize $$$!! Yahoo! It was still so good! So, you see why I say....I love this recipe! :-)

This reply was: Helpful Inspiring