Upside-Down German Chocolate Cake
- Total Time
This moist, delicious chocolate cake is a sure to be a hit at the holidays or any time of year.
cooking spray1 spray(s)
light butter2 Tbsp
mineral water¾ fl oz
unpacked brown sugar⅔ cup(s)
dried shredded and sweetened coconut meat¾ cup(s)
chopped pecans½ cup(s)
egg white(s)5 large
low-fat buttermilk1 cup(s)
fat free sour cream½ cup(s)
unsweetened applesauce⅓ cup(s)
German chocolate cake mix18 ½ oz, 1 package
- Preheat oven to 350ºF. Coat a 9- x 13-inch nonstick baking pan with cooking spray.
- In a small saucepan over low heat, melt butter with water. Stir in brown sugar until smooth; pour evenly into baking pan. Sprinkle coconut and pecans evenly over melted sugar mixture.
- In a large bowl, using an electric mixer set on high speed, beat egg whites for 30 seconds. Beat in buttermilk, sour cream and applesauce. Add cake mix and beat on low speed until moistened, about 30 seconds. Beat for an additional 2 minutes; pour into pan.
- Bake for 40 minutes. Cool in pan on a rack. Cut into 16 pieces and serve.