Upside down german chocolate cake is a simple recipe yields a delectable German chocolate cake that folks will “flip over!” From Mrs. Harold Sanders of Glouster Ohio.

Ingredients 

1/2 cup packed brown sugar

1/4 cup butter, cubed

2/3 cup pecan halves

2/3 cup flaked coconut

1/4 cup evaporated milk

CAKE:

1/3 cup butter, 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 each baking powder and salt

3/4 cup buttermilk

Whipped topping, optional

Method 

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 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° for 40-45 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. Yield: 9 servings.