GERMAN CHOCOLATE UPSIDE DOWN CAKE
Got this from the cake mix doctor, and it has quickly become one of my favorites. It has 3 layers that meld together to make the perfect cake.
Provided by Dragonfly AZ
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Grease and flour 13x9 inch pan. Sprinkle coconut and pecans evenly over the bottom of the pan and set aside.
- In a large mixing bowl, mix cake mix, water, oil and eggs as directed on the box. Carefully pour batter over coconut and pecans in prepared pan.
- Mix melted margarine, cream cheese and powdered sugar in large bowl on low speed for 30 seconds, or until well mixed. Increase mixer speed to medium and beat 30 seconds more, or until smooth.
- Spoon cream cheese over batter, leaving a 1 inch border of batter around the sides of the pan, and smooth with spatula.
- Bake for 43-48 minutes, or until the cream cheese mixture has turned golden brown and the cake springs back when touched lightly.
- Remove from oven and set cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto serving platter. Let rest for 20 minutes more, then slice and serve.
UPSIDE-DOWN PEAR CHOCOLATE CAKE
Provided by Cory Schreiber
Categories Cake Mixer Chocolate Fruit Dessert Bake Thanksgiving Vegetarian Kid-Friendly Pear Fall Birthday Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 12 to 15
Number Of Ingredients 17
Steps:
- Butter a 9-inch round baking pan.
- To make the fruit topping, put the sugar and water in a heavy saucepan (one with a tight-fitting lid) and stir until the sugar dissolves. Bring the mixture to a boil over medium heat, then cover and cook for 2 minutes. (Covering in this way allows the steam to wash down the sides of pan, which will prevent any sugar crystals from forming.) Uncover the saucepan and continue to boil the sugar, gently and slowly swirling the pan as needed to cook the caramel evenly, until it becomes a dark amber color. Occasionally wash down the sides of the pan with a pastry brush dipped in cold water. Carefully pour the caramel into the prepared pan and allow it to harden. The pan will be very hot from the sugar, so take care in moving it if you need to. Fan the pear slices on top of the caramel in a circle around the perimeter, filling in the center with the remaining slices.
- Preheat the oven to 350°F.
- To make the cake, place the butter and chocolate in a small saucepan over low heat and melt, stirring occasionally. Sift the flour, cocoa, baking soda, and salt together in a bowl. Transfer the melted chocolate to a mixing bowl or the bowl of a stand mixer and add the sugar. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat on medium speed for about 3 minutes, until light and fluffy. Add the eggs one at time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Stir in the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour and scraping down the sides of the bowl occasionally.
- Pour the batter into the prepared pan and bake in the middle of the oven for 40 to 45 minutes, or until the cake bounces back slightly when touched. Cool on a wire rack for 15 minutes, then invert the cake onto a plate, leaving the pan on top of the cake for 5 minutes before you remove it. Serve the cake warm, topped with a small dollop of Chantilly cream or a scoop of Vanilla Bean Ice Cream.
- Storage: Wrapped in plastic wrap, the cake will keep at room temperature for up to 3 days.
CHOCOLATE CREAM CHEESE CAKE
A rich chocolaty dessert. The cream cheese filling is a nice surprise. Good with cream cheese frosting.
Provided by Pammy101
Categories Desserts Cakes Zucchini Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking powder and salt. Set aside.
- In a large bowl, cream together 1/2 cup butter, oil, and 1 1/4 sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the zucchini. Beat in the flour mixture alternately with the buttermilk. Pour half of the batter into prepared pan.
- Make the filling: In a medium bowl, beat cream cheese, 2 tablespoons butter. Combine 1/4 cup sugar and cornstarch; beat into the cream cheese mixture until smooth. Beat in 1 egg, milk and vanilla. Pour over batter in pan, distributing evenly. Pour remaining batter over filing.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 48.5 g, Cholesterol 93.1 mg, Fat 27.1 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.3 g, Sodium 379.4 mg, Sugar 26.2 g
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.
UPSIDE-DOWN GERMAN CHOCOLATE CAKE
This simple recipe yields a delectable German chocolate cake that folks will "flip over"! The tempting coconut and pecan "frosting" bakes under the batter and ends up on top when you turn the cake out of the pan.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- 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 in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve with whipped topping if desired.
Nutrition Facts : Calories 494 calories, Fat 25g fat (13g saturated fat), Cholesterol 82mg cholesterol, Sodium 409mg sodium, Carbohydrate 64g carbohydrate (46g sugars, Fiber 2g fiber), Protein 7g protein.
UPSIDE-DOWN CHOCOLATE CREAM CHEESE CAKE
Make and share this Upside-Down Chocolate Cream Cheese Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h25m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 350°F
- Line bottom of 13 x 9-inch baking pan with wax paper or parchment paper.
- Grease paper and sides of pan.
- Sprinkle chocolate chips, nuts and coconut evenly on bottom of pan.
- PREPARE cake mix according to package directions.
- Carefully spoon batter over ingredients in prepared pan.
- HEAT cream cheese and butter in medium saucepan over medium-low heat until melted (mixture may not appear smooth).
- Stir in powdered sugar until smooth.
- Drizzle mixture over cake batter.
- BAKE for 45 to 55 minutes or until wooden pick inserted in center of chocolate portion comes out clean.
- Cool in pan on wire rack for 15 minutes.
- Invert onto wire rack.
- Carefully remove paper.
- Cool completely.
- Carefully transfer to serving platter.
Nutrition Facts : Calories 544.8, Fat 34.7, SaturatedFat 14.3, Cholesterol 69.8, Sodium 391.6, Carbohydrate 59.7, Fiber 3.1, Sugar 44.2, Protein 6.3
10-INGREDIENT CREAM CHEESE CHOCOLATE CAKE RECIPE BY TASTY
Cold brew coffee, cream cheese frosting, and extra chocolate chips turn boxed cake mix into something wonderful.
Provided by Alvin Zhou
Categories Desserts
Time 2m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F (160°C).
- Make the cake: Grease 3 8-inch (22-centimeter) round cake pans with nonstick spray and line with parchment paper.
- In a large bowl, combine the cake mix, eggs, oil, and cold brew. Mix with an electric hand mixer until smooth.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let the cakes cool for 10 minutes in the pans, then invert onto a wire rack and let cool completely.
- Make the frosting: In a large bowl, beat the cream cheese and butter with an electric hand mixer on medium speed until well combined.
- Add the cocoa powder and salt and beat on high speed until well combined with no lumps. Sift in the powdered sugar and beat until well incorporated and the frosting is smooth.
- Use a large serrated knife to trim off the domed cake tops, keeping the cakes as level as possible.
- Place 1 layer of cake on a cake stand or serving platter lined with strips of parchment paper (for easy cleanup). Spread ¾ cup frosting evenly over the cake. Repeat with the other 2 cake layers, then spread the rest of the frosting evenly over the top and sides of the cake.
- Use your hands to gently press handfuls of mini chocolate chips onto the sides of the cake. Wrap the sides of the cake with parchment paper. Rub against the sides of the paper to press and align the chocolate chips into place. Remove the parchment paper.
- Slice and serve.
- Enjoy!
CHOCOLATE FUDGE UPSIDE-DOWN CAKE
An amazing upside-down cake recipe for those who love chocolate. Serve warm with whipped topping and experience a taste of heaven.
Provided by Alissa Doe-Klinger
Categories Desserts Cakes Cake Mix Cake Recipes Upside-Down Cake
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a deep 9x13-inch baking pan. Spread pecans over.
- Combine cake mix, water, oil. and eggs in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared pan.
- Combine frosting mix, milk, and butter in a large, heavy-bottomed saucepan over medium-low heat. Stir until all ingredients are melted. Remove from heat; you do not want to bring this to a boil. Pour over the cake mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Cut into pieces and flip them over into a bowl to serve; there will be a gooey fudge sauce that has accumulated on the bottom of the pan. If necessary, spoon this back onto the cake after it has been flipped into the bowl (this is the best part).
Nutrition Facts : Calories 761.3 calories, Carbohydrate 79.4 g, Cholesterol 104.4 mg, Fat 68.6 g, Fiber 3.9 g, Protein 6.8 g, SaturatedFat 18.3 g, Sodium 515.2 mg, Sugar 19.9 g
CHOCOLATE CHERRY UPSIDE DOWN CAKE
This is an old favorite from my recipe box that I have had for 25 years that 's non-dairy and egg free!
Provided by Janice
Categories Desserts Cakes Upside-Down Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
- In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
- In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
- Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
- Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 29.9 g, Fat 5.1 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 156.6 mg, Sugar 12.6 g
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