Post by misty on Jan 5, 2007 21:46:25 GMT -5
Someone posted this on a graphics group I belong to. It sounds YUMMY!
*Upside-Down German Chocolate Snack Cake
Makes 16 servings.
2 Tbsp light butter
3/4 cup water
2/3 cup packed brown sugar
3/4 cup flaked sweetened coconut
1-1/2 cups miniature marshmallows
1/2 cup chopped pecans
5 egg whites
1 cup (2%) buttermilk
1/2 cup (4 ounces) fat-free sour cream (without gelatin)
1/3 cup unsweetened applesauce
1 box (18.25-ounces) German chocolate cake mix
Preheat oven to 350?F. Lightly spray a 13- x 9- x 2-inch baking dish with nonstick spray. In a small saucepan over low heat, melt the butter with the water. Stir in the brown sugar until smooth. Pour evenly into the prepared baking dish. Sprinkle the coconut, marshmallows, and pecans evenly over the melted sugar
mixture.
In a large bowl, using an electric mixer set on high speed, beat the egg whites for 30 seconds, or just until frothy. Beat in the buttermilk, sour cream, and applesauce. Add the cake mix and beat on low speed for 30
seconds, or just until moistened. Beat for an additional 2 minutes. Scrape into the pan, smoothing it evenly. Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean and the cake is pulling away from the sides of the pan. Cool in the pan on a rack. To serve, cut into squares and invert onto individual plates. Replace any loose topping. Serve warm or cool.
Hint: The topping for this cake sticks better when the cake is cooled almost to room temperature before cutting.
*Upside-Down German Chocolate Snack Cake
Makes 16 servings.
2 Tbsp light butter
3/4 cup water
2/3 cup packed brown sugar
3/4 cup flaked sweetened coconut
1-1/2 cups miniature marshmallows
1/2 cup chopped pecans
5 egg whites
1 cup (2%) buttermilk
1/2 cup (4 ounces) fat-free sour cream (without gelatin)
1/3 cup unsweetened applesauce
1 box (18.25-ounces) German chocolate cake mix
Preheat oven to 350?F. Lightly spray a 13- x 9- x 2-inch baking dish with nonstick spray. In a small saucepan over low heat, melt the butter with the water. Stir in the brown sugar until smooth. Pour evenly into the prepared baking dish. Sprinkle the coconut, marshmallows, and pecans evenly over the melted sugar
mixture.
In a large bowl, using an electric mixer set on high speed, beat the egg whites for 30 seconds, or just until frothy. Beat in the buttermilk, sour cream, and applesauce. Add the cake mix and beat on low speed for 30
seconds, or just until moistened. Beat for an additional 2 minutes. Scrape into the pan, smoothing it evenly. Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean and the cake is pulling away from the sides of the pan. Cool in the pan on a rack. To serve, cut into squares and invert onto individual plates. Replace any loose topping. Serve warm or cool.
Hint: The topping for this cake sticks better when the cake is cooled almost to room temperature before cutting.
