Serves: 16
Total Calories: 172
Heat oven to 350°F. In small saucepan over low heat, melt margarine with 3/4 cup water. Stir in brown sugar. Pour into ungreased 13 x 9-inch pan. Sprinkle coconut, marshmallows and nuts evenly over top.
In large bowl, combine all cake ingredients at low speed until moistened beat 2 minutes at high speed. Spoon batter evenly over topping mixture in pan. Bake at 350°F. for 38 to 48 minutes or until toothpick inserted in center comes out clean. Cool slightly. To serve, cut into squares transfer and invert onto individual plates. Serve warm or cool.
HIGH ALTITUDE - Above 3,500 feet: Add 2 tablespoons flour to dry cake mix. Bake at 375°F. for 40 to 50 minutes.
Nutrition Per Serving: Calories 330 Protein 3g Carbohydrate 42g Fat 17g Sodium 270mg
PICTURE: Top to bottom: Chocolate 'Tato Cake, Upside Down German Chocolate Cake
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Upside-Down German Chocolate Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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