German Chocolate Upside-down Surprise Cake

I am secure in Christ. His presence and His approval is all that matters. Therefore I can make it my ambition to live out by grace perfecting holiness, not what I want to be but what I already am and who I will practically be for an eternity in heaven. I will not be continually defeated by a wounded ego, but will be at peace devoting the rest of my days not to the vain emptiness of self-love that lives for the sinful and the temporary. I know I am already loved by God. I can get out of the way and seek with God’s love now in me to spread of that love back to God and others. I will not use people to meet my needs, but realize my needs are met in the sufficiency of Christ and seek to bless the needs of others instead as Christ lives His life through me.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	German	Cakes, Chocolate	12	Servings

INGREDIENTS

1	c	Coconut, flaked
1	c	Pecans, chopped
1		German Chocolate cake mix
1 1/4	c	Water
1/3	c	Oil
3		Eggs
3 1/2	c	Powdered sugar
1	c	Butter or margarine
		Melted
8	oz	Cream cheese, softened

INSTRUCTIONS

Heat oven to 375 degrees. Grease 9X13-inch pan. Sprinkle coconut and
pecans More? evenly over bottom of greased pan. In a large bowl,
combine cake mix, water, oil and eggs at low speed until moistened;
beat 2 minutes at high speed. Spoon batter evenly over coconut and
pecans. In another large bowl, combine powdered sugar, margarine and
cream cheese; beat until smooth and creamy. Spoon evenly over batter
to within 1" of edge. Bake at 375 degrees for 43 to 53 minutes, or
until a toothpick inserted in center comes out clean. Cool  completely.
Cut into squares. Invert each square onto individual  plates. Serve
warm or cool. Store in refrigerator. Wis/Gramma  Recipe By     :  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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