My mother turned another year older this month so as always I made her a cake. Well, I made her 2 cakes. The first one was the famous Coconut Poke Cake with the sweetened condensed milk and the cream of coconut. My mother is not in the least choosy when it comes to desserts. Real food, yes. If it has sugar in it, around it, under it, it is for her. So I knew that my choice would not matter that much. I had never made the poke cake before so therefore, I have not had a lot of experience with cream of coconut. To my dismay, I opened the can and half of it was green. I quickly assessed the situation which was something like, “would I want to put that in my mouth.” The answer was no! So I turned it into a Tres Leches Cake instead. Now, if it had not been her birthday I would have brought her the cake and moved on. However, I felt bad that I had to substitute ingredients and was not just really happy with my selection. So, I made this cake. A Chocolate Upside-Down Cake.
Very fun to make, but it looks like a disaster in the prep. You make this brown water mixture that looks like beef broth on the stove and pour it into the pan. Throw in a bunch of ingredients consistenting of all different kinds of textures. Then you mix up a cake mix and pour it over the soupy mess. Fun stuff! Reminded me of my childhood when I would have pretend cooking shows.
The taste was great! A lot like a German Chocolate Cake but more chocolaty. I was not really happy with my picture of this cake. To me, it looks a lot like meatloaf with onions on top. It was difficult to plate this one up. I would scoop this into bowls with vanilla ice cream while it is still warm much like you would Chocolate Cobbler. Yum.
Chocolate Upside-Down Cake
1 1/4 cups water
1/4 cup butter or margarine
3/4 cup brown sugar
1 cup coconut
2 cups semi-sweet chocolate chips
1 cup chopped pecans
2 cups mini marshmallows
1 (18 1/4 ounce) package German chocolate cake mix
In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9 inch cake pan. Sprinkle with coconut, chips, pecans and marshmallows.
Prepare cake batter according to directions; carefully pour over marshmallows. Bake at 325 degrees for 55-60 minute or until a toothpick inserted near the center comes out clean. Cool for 10 minute before inverting onto a platter.