Chocolate Upside-Down Cake

"WARNING: Chocoholics will FREAK over this. You have to try it."
 
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Ready In:
1hr 5mins
Ingredients:
12
Serves:
12-15
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ingredients

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directions

  • In a small saucepan, heat water and butter until butter is melted. S.
  • tir in brown sugar; mix well.
  • Pour into a greased 13x9 inch cake pan.
  • Sprinkle with coconut, chips, pecans and marshmallows.
  • Prepare cake batter according to directions; carefully pour over marshmallows.
  • Bake at 325F for 55-60 minute or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minute before inverting onto a platter.
  • Serve with vanilla ice cream.

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Reviews

  1. This is one of my favorite cakes. The first time I made it, I also had a problem with the topping getting stuck in the pan. What I do now, is to line the bottom of the pan with foil, allowing some overhang at the two ends, and grease the foil well. Then just gently peel the foil off after turning the cake upside down.
     
  2. I also had this recipe from Quick Cooking magazine. My daughter loved it so much I named it "Themis Chocolate Cake"! The difference is that mine has one, not 3/4 cup of brown sugar--and "packed"...
     
  3. Very good, but VERY rich!!
     
  4. HEAVEN! Absolute heaven. This was one of the best chocolate cakes I have ever tasted. Then again, what's not to love? I also had the problem of the gooey stuff sticking to the bottom of the pan, but I just spread it on top and it was perfect. I am SO DEFINITELY making this again!
     
  5. Hubby said this was the best chocolate cake he's had and he doesn't even like coconut. It was just so tender and moist. Not overly sweet like I worried about after seeing the ingredients. I did add one tsp. of vanilla nut extract (Watkins brand) to the water, butter, sugar mixture after taking if off the heat. I forgot to grease the pan, but still turned out. I just had to scrape some of the gooey stuff up and then spread on the cake. It looked fine and had a great taste. We love this one.
     
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