Coconut Chocolate Upside-Down Cake

Ingredients:

• 8 Tbsp. butter (one stick)
• 1/2 cup brown sugar
• 1/2 cup shredded coconut
• 2/3 cup chopped pecans
• 1/2 cup semisweet chocolate chips
• 2 Tbsp. milk
• 1 cup flour
• 1/2 sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. vanilla
• 1/3 cup water
• 1 egg

Directions:

Preheat oven to 350 degrees F.

Melt 4 tablespoons butter in a small saucepan. Remove from the heat and stir in the brown sugar, coconut, pecans, chocolate chips and milk and blend well (the chocolate chips may soften, but won't melt). Spread the mixture evenly in the bottom of a 9 inch round cake pan; set aside.

Stir together the flour, sugar, baking powder and salt in a mixing bowl. Add the remaining butter, vanilla, water, and egg, and beat until the batter is thoroughly blended and perfectly smooth. Pour over the coconut-pecan mixture and bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean.

Let cool in the pan for about 5 minutes, then turn out onto a serving plate. If any of the topping sticks to the pan, scoop it out and spread it on the cake. Serve warm or cold.

Source: The Fannie Farmer Baking Book by Marion Cunningham

By Free2B from North Royalton, OH