German Chocolate Upside Down Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a saucepan, combine 1 1/4 cup water and 1/4 cup butter. Heat until butter melts, then stir in brown sugar and coconut. Pour into an ungreased 9x13 inch pan. Sprinkle marshmallows and walnuts evenly over the coconut mixture. Set aside. (10 minutes)

Recipe View For the cake: In a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring constantly, until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly. (8 minutes)

Recipe View In a large bowl, whisk together flour, sugar, baking soda, and salt. Add sour cream, 1/2 cup softened butter, vanilla extract, and eggs. Add the melted chocolate mixture and beat with an electric mixer for 3 minutes until well combined. (12 minutes)

Recipe View Carefully spoon the chocolate batter over the coconut-marshmallow mixture in the pan, spreading evenly to cover the entire surface. (5 minutes)

Recipe View Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. To prevent any spillage, place the pan on a foil-lined baking sheet. (50 minutes)

Recipe View Let the cake cool in the pan for about 10 minutes before inverting it onto a serving platter. This allows the marshmallow topping to set slightly. (10 minutes)