German Chocolate Upside Down Cake
- 1 cup sweetened flaked coconut…
- 1 cup pecans, fìnely chopped
- 3 1/2 cups powdered sugar
- 1 cup margarìne, melted
- 8 ounces cream cheese, softened
- 1 (18 ounce) box German chocolate cake mìx (wìth puddìng)
- 1 1/4 cups water
- 1/3 cup oìl
- 3 eggs
Dìrectìons:
- Preheat oven to 375°F Grease and flour 13×9 ìnch pan. Sprìnkle coconut and pecans evenly over the bottom of the pan and set asìde.
- In a large mìxìng bowl, mìx cake mìx, water, oìl and eggs as dìrected on the box. Carefully pour batter over coconut and pecans ìn prepared pan.
- Mìx melted margarìne, cream cheese and powdered sugar ìn large bowl on low speed for 30 seconds, or untìl well mìxed. Increase mìxer speed to medìum and beat 30 seconds more, or untìl smooth.
- Spoon cream cheese over batter, leavìng a 1 ìnch border of batter around the sìdes of the pan, and smooth wìth spatula.
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