Upside-Down Chip Cake
This was the $400 winner in the Better Homes and Gardens magazine April
2000 recipe contest.
3 Tbsp. butter
1/2 cup packed brown sugar
4 tsp. 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 tsp. baking powder
1/2 cup milk
1/4 cup butter, softened
2 eggs
1 tsp. vanilla
3/4 cup miniature semisweet chocolate pieces
Preheat oven to 350. Melt the 3 Tbsp. butter in a 9x1 1/2 in. round
baking pan. Stir in the 1/2 cup brown sugar and the water. Sprinkle
coconut and pecans
in the pan. Set pan aside.
In med. 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 elec. mixer on low speed until combined. Beat on
medium speed for 1 min. By hand, stir in 1/2 cup of the chocolate
pieces. Spread
batter into the prepared pan. Bake for 40-45 min. or until cake feels
firm in center when lightly touched. Cool on wire rack for 5 min. Loosen
sides, invert
onto plate. Immediately sprinkle remaining choc. pieces over topping;
let stand about 1/2 hour before slicing. Serve warm. YIELD: 8 servings
This was the $400 winner in the Better Homes and Gardens magazine April
2000 recipe contest.
3 Tbsp. butter
1/2 cup packed brown sugar
4 tsp. 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 tsp. baking powder
1/2 cup milk
1/4 cup butter, softened
2 eggs
1 tsp. vanilla
3/4 cup miniature semisweet chocolate pieces
Preheat oven to 350. Melt the 3 Tbsp. butter in a 9x1 1/2 in. round
baking pan. Stir in the 1/2 cup brown sugar and the water. Sprinkle
coconut and pecans
in the pan. Set pan aside.
In med. 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 elec. mixer on low speed until combined. Beat on
medium speed for 1 min. By hand, stir in 1/2 cup of the chocolate
pieces. Spread
batter into the prepared pan. Bake for 40-45 min. or until cake feels
firm in center when lightly touched. Cool on wire rack for 5 min. Loosen
sides, invert
onto plate. Immediately sprinkle remaining choc. pieces over topping;
let stand about 1/2 hour before slicing. Serve warm. YIELD: 8 servings
