Upside-Down Chip Cake
(from mlynmac’s recipe box)
Miniature chocolate chips are added to the cake batter before it’s poured over a layer of nuts and coconut. After baking, invert onto a platter and sprinkle a few more chocolate chips over the topping. Let stand about 30 minutes before slicing.
Source: Better Homes and Gardens
Categories: Cakes
Ingredients
- * 3 tablespoons butter
- * 1/2 cup packed brown sugar
- * 4 teaspoons water
- * 1/2 cup coconut
- * 1/2 cup coarsely chopped pecans
- * 1 cup all-purpose flour
- * 2/3 cup granulated sugar
- * 1/2 cup unsweetened cocoa powder
- * 1/4 cup packed brown sugar
- * 2 teaspoons baking powder
- * 1/2 cup milk
- * 1/4 cup butter, softened
- * 2 eggs
- * 1 teaspoon vanilla
- * 3/4 cup miniature semisweet chocolate pieces
Directions
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Preheat oven to 350 degree F. Melt the 3 tablespoons butter in a 9×1-1/2-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.
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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.
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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.