Upside-Down Chip Cake
- 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.
- 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.
- 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
Karen Hibbs 1676 Days Ago
This cake was awful...the coconut topping hardens so you can't hardly cut into the cake. The cake portion was dry and I used semi-sweet chocolate chips (that's what I had on hand) makes the flavor too intense - there's plenty of sugar in it, but you'd never know. Might be better with milk chocolate chips, but I won't be trying this one again. Easy yes - tasty no.