This is from the Better Homes and Gardens website...
~~~~~
Upside-Down Chip Cake
Makes: 8 servings
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.
Prep:20 mins Bake:350°F 40 mins Stand:30 mins
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