Upside Down Chip Cake
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Coconut||1⁄2 Cup (8 tbs)|
|Pecans||1⁄2 Cup (8 tbs), coarsely chopped|
|All purpose flour||1 Cup (16 tbs)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs), softened|
Place the 3 tablespoons butter in a 9x1 1/2-inch round baking pan.
Heat in a 350° oven until butter is melted.
Stir in the 1/2 cup brown sugar and the water.
Sprinkle with coconut and pecans.
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.
Spoon batter into the prepared pan.
Bake for 40 to 45 minutes or until cake feels firm in center when lightly touched.
Cool in pan on a wire rack for 5 minutes.
Loosen edge of cake from pan; invert onto a serving plate.
Immediately sprinkle remaining chocolate pieces over topping.
Let stand about 30 minutes before slicing.