German Chocolate Upside-Down Cake
German chocolate upside-down cake serves moist chocolate crumb beneath a flipped coconut-pecan caramel layer, giving each skillet wedge a sticky top, toasted nut crunch, and soft cocoa base.
π¨βπ³ Instructions
Melt butter, brown sugar, evaporated milk, vanilla, and salt into a glossy caramel base.
Spread coconut and pecans in the pan and cover them with the warm caramel.
Spoon chocolate batter over the topping without stirring the layers together.
Bake until the cake is set and the caramel bubbles around the edges.
Rest briefly, invert carefully, and cut with the coconut-pecan layer facing up.
π· Perfect Pairings
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