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Print this Recipe    German Chocolate 07

Upside-Down German Chocolate Cake
Servings: 9

1/2 cup packed brown sugar
1/4 cup butter or margarine
2/3 cup pecan halves
2/3 cup flaked coconut
1/4 cup evaporated milk

1/3 cup butter or margarine, softened
1 cup sugar
1 package (4 ounces) German sweet chocolate, melted
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk
Whipped topping, optional

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-inch square baking pan. Sprinkle with pecans and coconut.
Drizzle with evaporated milk; set aside. In a mixing bowl, cream
butter and sugar. Beat in the chocolate, eggs and vanilla. Combine
the dry ingredients; add to the creamed mixture alternately with
buttermilk. Pour over topping in pan. Bake at 350 F for 40 to 45
minutes or until a toothpick inserted near the center comes out
clean. Cool for 5 minutes before inverting onto a serving plate.
Serve with whipped topping if desired.

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