Here’s a really delicious dessert that is so easy, easy, easy. No need to add frosting, because it makes its’ own topping. It is very sweet and rich, so just a small piece goes a long way.
Upside Down German Chocolate Cake.
1 – 1 1/2 cups flaked sweetened coconut
1 – 1 1/2 cups chopped pecans ( or walnuts)
1 package (18.25 ounces) German chocolate cake mix
eggs, water, and oil as directed on package
8 ounces cream cheese, room temperature
1/2 cup butter or margarine, room temperature
1 pound confectioner’s sugar, about 3 3/4 cup unsifted
Pre-heat the solar oven while preparing the ingredients.
Grease and flour pans to fit your solar oven ( I used PAM for baking).
Sprinkle coconut and pecans evenly over the bottom of the prepared pan.
Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions.
Pour the cake batter over the coconut and pecans.
Beat together the cream cheese, butter and confectioners’ sugar; drop by spoonfuls over the top of cake batter.
Bake for about 2 – 2 1/2 hours. A toothpick should come out clean when inserted into the center of the cake portion.
Cool the cake in the pan for a few minutes, then turn the cake out onto a serving plate.
(For regular oven: Grease and flour a 9x13x2-inch baking pan. Heat oven to 350°. Bake for about 45 to 50 minutes)