Upside-Down German Chocolate Cake

Ingredients

• 1/4 cup sweetened shredded coconut
• 2 tablespoons trans-free margarine
• 2/3 cup packed brown sugar
• 2 eggs
• 1 cup 2 percent buttermilk
• 1/2 cup (4-ounce) sour cream
• 1/3 cup unsweetened applesauce
• 1 box (18.5-ounce) German chocolate cake mix
• 1/3 cup chopped pecans

Directions

* Coat skillet nonstick cooking spray and lightly brown coconut, about 4 minutes. Set aside. Coat slow cooker with nonstick cooking spray, and preheat on high.

* Melt margarine and 1/2 cup water in small saucepan over low heat. Stir in brown sugar until smooth. Pour evenly into cooker. Sprinkle 1/2 of reserved coconut over melted sugar mixture.

* In large bowl, beat eggs on high with mixer until just frothy. Beat in buttermilk, sour cream, and applesauce. Add cake mix and beat on low for 30 seconds, until just moistened. Beat another 2 minutes on high. Pour evenly into cooker.

* Cover. Cook on low for 4 1/2 to 5 hours, or until cake is set (a toothpick inserted in center should come out almost clean). Remove lid and cook on low for another 1/2 hour. Turn cooker off.

* Let cake cool in cooker 30 minutes. Remove to rack and top with remaining coconut and pecans. Let cool completely before serving.

Makes 12 servings.