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Upside-Down Chip Cake

Makes: 8 servings
Prep 20 mins Bake 350°F 40 mins Stand 30 mins
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  cup  all-purpose flour
  • 2/3  cup  granulated sugar
  • 1/2  cup  unsweetened cocoa powder
  • 1/4  cup  packed brown sugar
  • 2  teaspoons  baking powder
  • 1/2  cup  milk
  • 1/4  cup  butter, softened
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 456,
  • Fat, total (g) 24,
  • chol. (mg) 83,
  • sat. fat (g) 11,
  • carb. (g) 52,
  • fiber (g) 3,
  • pro. (g) 6,
  • vit. A (RE) 134,
  • sodium (mg) 239,
  • calcium (mg) 162,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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