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.


Upside-Down Chip Cake

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Servings: 8 servings
Prep Time: 20 mins
Total Time: 1 hr 30 mins
Related Categories: Cake, Chocolate Cake, Chocolate Cake, Chocolate Desserts, Desserts, Upside Down Cake
 
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Ingredients
  • 3  tablespoons
    butter
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  • 1/2  cup
    packed brown sugar
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  • 4  teaspoons
    water
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  • 1/2  cup
    coconut
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  • 1/2  cup
    coarsely chopped pecans
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  • 1  cup
    all-purpose flour
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  • 2/3  cup
    granulated sugar
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  • 1/2  cup
    unsweetened cocoa powder
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  • 1/4  cup
    packed brown sugar
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  • 2  teaspoons
    baking powder
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  • 1/2  cup
    milk
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  • 1/4  cup
    butter, softened
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  • 2 
    eggs
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  • 1  teaspoon
    vanilla
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  • 3/4  cup
    miniature semisweet chocolate pieces
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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
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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