Monday, April 21, 2008

German Chocolate Upsidedown Cake

1 package German chocolate pudding-type cake dry mix
3 items egg white(s)
1/2 cup unsweetened applesauce
8 oz fat-free cream cheese
1 cup Splenda
1/2 cup fat-free sour cream
1 cup sweetened coconut flakes
1/2 cup chopped pecans
1 cup powdered sugar
Place parchment paper in the bottom of a 9x13 baking dish. Sprinkle the bottom of the pan with the coconut and pecans. Mix the German Chocolate cake mix with the applesauce, 3 egg whites, and water from the box instructions. Beat well and pour over the coconut and pecans. In a mixer, mix, cream cheese, sour cream, splenda and powdered sugar. Beat really well. Dollop the cream cheese mixture over the entire cake, 1 Tablespoon at a time. Bake at 350 for about 45-55 minutes, or until a toothpick comes out clean. Remove from oven and cool completely. Cover and let set overnight on the counter. It tastes a TON better the next day :) Cut and serve- turning over the cake, so the bottom is on top. 24 servings, 3 Points each. (The original is by Sharla Webb and DROP DEAD DIVINE at 8 POINTS per slice :) *note from the chef- "lower the oven to 320 and bake for 20 min, then raise to 335 to finish, it takes a little longer, but the cream cheese mixture has time to sink to the bottom. Otherwise, it sometimes doesn’t go all the way through (depending on the oven)."

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