Upside Down German Chocolate Cake

Submitted by Kim Casey

Ingredients:

1/4 cup sweetened shredded coconut
2 Tablespoons margarine
2/3 cup packed brown sugar
2 eggs
1 cup 2% buttermilk
1/2 cup fat free sour cream
1/3 cup unsweetened applesauce
1 box German Chocolate Cake Mix
1/3 cup chopped pecans

Directions:

• Coat skillet with nonstick cooking spray and lightly brown coconut, about 4 minutes.
• Coat interior of your slow cooker with cooking spray and heat on high.
• Melt margarine and 1/2 cup of water in a small saucepan over low heat. Stir in brown sugar until smooth. Pour evenly into crock pot.
• Sprinkle half of the coconut over melted brown sugar mixture.
• In a large bowl beat eggs on high with a mixer until just frothy. Beat in buttermilk, sour cream, and applesauce.
• Add cake mixture and beat on low for 30 seconds, until just moistened. Beat another 2 minutes on high. Pour evenly into crock pot over coconut.
• Cover crock pot and cook on low for 4 1/2 to 5 hours or until cake is set. Remove lid and cook for another 1/2 hour. Turn cooker off.
• Let cake cool in crock pot for 30 minutes, and then remove to a wire rack and top with remaining coconut and pecans.