National German Chocolate Cake Day

OMG — I just discovered “Today in Food History” – June 11th (today) is National German Chocolate Cake Day!!

Since it is one of my most favorite cakes, I could not let the day pass without creating a post heralding some Kitchen Love.

It is late in the day for me to make a three layer cake — sooooo, this quickie will suffice in order for me to cover all of my celebrating bases!!  LOL 😀

Once I hit “publish” … I must “run” to the store for the ingredients I do not have on hand!!  Then once it is out of the oven, I will meet you back here with a piece of cake and a mug of coffee or tea (I haven’t decided) …  I hope you ENJOY!!

This original blog post for this recipe is featured on a delightful food/recipe blog called:

Sweet Tea and Cornbread

German Chocolate Upside Down Cake!

This recipe takes a German Chocolate Cake and turns it literally upside down. It’s the casual cousin to the more traditional, layered and beautiful German Chocolate Cake !
Don’t be fooled by its quick preparation; the time saved enhances the joy of deliciousness. 😀

Ingredients needed:

1 box German Chocolate Cake mix, prepared according to the package directions
1 ½ cups pecans, chopped
1 (8 oz.) pkg. cream cheese, softened
½ cup (1 stick) butter, softened
1 lb. box of powdered sugar
1 tsp. vanilla
1 ½ cups flaked coconut

Preheat oven to 350 degrees.

Spray a 9″x 13″ baking pan with nonstick spray for baking or grease well.  Sprinkle chopped pecans evenly over the bottom of the pan.

Prepare the cake mix as directed on the box.

Beat the cream cheese and butter with an electric mixer until whipped.  Add vanilla and slowly beat in powdered sugar until smooth.  Fold in the coconut.

Drop the cream cheese mixture by spoonful evenly over the cake.  This doesn’t have to be perfect because it will sink to the bottom as it bakes and the cake will rise over it.

Bake for 42 to 45 minutes.

It’s best to place a baking sheet under the pan in case this rises over the edge.

If you are serving guests, you can sprinkle the top with powdered sugar
or place a dollop of whipped cream!

For step by step photos, please visit Sweet Tea and Cornbread … you will enjoy your time perusing the wealth of delicious recipes offered.

© rgb for “On Dragonfly Wings with Buttercup Tea”, 2011 – 2013


About becca givens

Becca is an artist, poet, and animal communicator. She delights in cooking, nurturing, and sharing a rich spiritual life with others on the Path.
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6 Responses to National German Chocolate Cake Day

  1. phylor says:

    It’s 3 in the morning and I feel like finding a 24 hr grocery store. I rarely make cakes (not the best baker in the world), but this one just might be doable. Time to google “open all night and has chocolate.


  2. kofegeek says:

    awww, this post really make me hungry 😛


  3. Geraldine says:

    Looks good Becca but waaaay too much sugar for my taste buds. Chocolate rules though!


  4. Jamie Dedes says:

    Thanks! And here comes another ten pounds. LOL!


    • becca givens says:

      Join me, Jamie, for a cup of tea or mug of coffee … it is out of the oven cooling!! BTW — I took ALL the calories out of it but left all the nutritional benefits of the pecans and coconut!!! Add the antioxidant power of the hot beverage of your choice and it’s a high quality item for the evening celebration!! 😀


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