Upside-Down Chip Cake

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

Upside-Down Chip Cake Enlarge Image
10Kviews
12 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
20 mins
Bake:
40 mins 350°F
Stand:
30 mins
Rate me!


Upside-Down Chip Cake

Ingredients
3
tablespoons butter
1/2
cup packed brown sugar
4
teaspoons water
1/2
cup coconut
1/2
cup coarsely chopped pecans
1/4
cup packed brown sugar
2
teaspoons baking powder
1/2
cup milk
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.

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
Your Comment:
close
close
close
close
close

Loading... Please wait...