Tuesday, July 3, 2012

Upside-Down Chip Cake


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:

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/