Chocolate pecan upside-down
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Butter |
| ½ | cup | Dark brown sugar |
| ½ | cup | Coconut |
| ½ | cup | Chocolate morsels |
| ⅔ | cup | Finely chopped pecans |
| 1 | tablespoon | Milk |
| 1 | cup | Flour |
| ½ | cup | White sugar |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Vanilla extract |
| ⅓ | cup | Water |
| 1 | Egg | |
Directions
Melt 4T butter. Stir in brown sugar, coconut, pecans, chocolate morsels, and milk. Blend well and spread on the bottom of a 9 inch cake pan. Mix dry cake ingredients in a bowl. Add liquids and remaining 4 T of melted butter. Beat until the batter is smooth.
Pour over the pecan mixture in pan. Bake at 350 degrees for about 30 minutes or until a toothpick inserted in the center comes out clean.
Cover with a large plate and flip. Tap plate and pan firmly on the counter. Remove cake pan and scrape any remaining topping onto the cake.
Serve warm with ice cream. It is good without the ice cream but I serve it with vanilla ice cream scoops that are dusted with cocoa or with a bit of warm caramel topping garnished with pecans. Utterly disgraceful decadence!
If you don't like coconut, omit it and use a extra ½ C of pecans.