Ingredients

Bottom filling/or top coating when you flip it topsy-turvy:
1 1/4 cups of water
1/4 cup of butter
1/2 cup of brown sugar
1 cup of flaked coconut
2 cups of miniature marshmallows
1 cup of chopped nuts

Cake:
1 bar, 4 ounces of german sweet chocolate
1/2 cup water
1 1/2 cups of sugar
1/2 tsp salt
1/2 cup of butter softened
1 tsp vanilla
2 1/2 cup of all purpose flour
1 tsp of baking soda
1 cup dairy sour cream
3 eggs

Directions

1. Preheat oven to 350 degrees (325 for glass pans).
2. In small saucepan, heat water and butter until the butter melts.
3. Pour into ungreased 13 x 9 pan. Stir in brown sugar and coconut, sprinkle marshmallows and nuts over top. Set aside.
4. Over low heat, melt chocolate with the 1/2 cup of water in a double boiler. Combine remaining cake ingredients, add in melted chocolate. Beat 3 minutes on medium speed. Carefully spoon batter over coconut mallow nut mixture.
5. Place pan on a foil lined cookie sheet and bake in oven for 40-50 minutes. Invert on serving tray.

Be Sociable, Share!

•