Upside-Down Chip Cake
Recipe from
Better Homes and Gardens
When you flip this chocolate cake out of the pan, you have a coconut and pecan topped dessert.
Servings:
8 servings
Prep Time:
20 mins
Total Time:
1 hr 30 mins
Ingredients
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3 tablespoonsbuttersee savings
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1/2 cuppacked brown sugarsee savings
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4 teaspoonswatersee savings
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1/2 cupcoconutsee savings
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1/2 cupcoarsely chopped pecanssee savings
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1 cupall-purpose floursee savings
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2/3 cupgranulated sugarsee savings
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1/2 cupunsweetened cocoa powdersee savings
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1/4 cuppacked brown sugarsee savings
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2 teaspoonsbaking powdersee savings
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1/2 cupmilksee savings
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1/4 cupbutter, softenedsee savings
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2eggssee savings
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1 teaspoonvanillasee savings
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3/4 cupminiature semisweet chocolate piecessee savings
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Directions
1.
Preheat oven to 350 degree F. Melt the 3 tablespoons butter in a 9x1-1/2-inch round baking pan. Stir in the 1/2 cup brown sugar and the water. Sprinkle coconut and pecans in the pan. Set pan aside.
2.
In a medium mixing bowl stir together flour, granulated sugar, cocoa powder, the 1/4 cup brown sugar, and the baking powder. Add milk, the 1/4 cup butter, the eggs, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. By hand, stir in 1/2 cup of the chocolate pieces. Spread batter into the prepared pan.
3.
Bake for 40 to 45 minutes or until cake feels firm in center when lightly touched. Cool on a wire rack for 5 minutes. Loose sides; invert onto a plate. Immediately sprinkle remaining miniature chocolate pieces over the topping. Let stand about 30 minutes before slicing. Serve warm. Makes 8 servings.
Nutrition information
Per serving: Calories 456, Total Fat 24 g, Saturated Fat 11 g, Cholesterol 83 mg, Sodium 239 mg, Carbohydrate 52 g, Fiber 3 g, Protein 6 g. Daily Values: Vitamin A 13%, Calcium 16%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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