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
1 teaspoon vanilla
3/4 cup miniature semisweet chocolate pieces
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.
Recipe shared from: http://www.bhg.com/recipe/chocolate-cakes/upside-down-chip-cake/