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Upside Down Chip Cake

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Ingredients
  Butter 3 Tablespoon
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Water 4 Teaspoon
  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
  Eggs 2
  Vanilla 1 Teaspoon
Directions

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.
Set aside.
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.
Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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