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Upside-Down Chip Cake

When you flip this chocolate cake out of the pan, you have a coconut - and pecan-topped dessert.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Bake: 40 mins 350°F
  • Stand: 30 mins

Upside-Down Chip Cake



  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.

Nutrition Facts (Upside-Down Chip Cake)

    Per serving:
  • 456 kcal cal.,
  • 24 g fat
  • (11 g sat. fat,
  • 83 mg chol.,
  • 239 mg sodium,
  • 52 g carb.,
  • 3 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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