Quick coconut-pecan upside down cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | (1 stick) butter, softened |
| ½ | cup | Dark brown sugar |
| ½ | cup | Shredded coconut |
| ⅔ | cup | Chopped pecans |
| ½ | cup | Semi-sweet chocolate |
| 2 | tablespoons | Milk |
| 1 | cup | Flour |
| ½ | cup | Sugar |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Vanilla |
| ⅓ | cup | Water |
| 1 | Egg | |
Directions
Preheat oven to 350.
Melt 4 TB. butter in small saucepan. Remove from heat, stir in brown sugar, cocnut, pecans, chocolate morsels, and milk. Blend well. Spread mixture evenly in bottom of 9" round cake pan. Set aside.
Stir together flour, sugar, baking powder, and salt in mixing bowl. Add remaining butter, vanilla, water, and egg. Beat bater until smoothe. Pour over coconut-pecan mxture in pan and bake for about 30 minutes or until toothpick comes out clean. Cool 5 minutes -- turn out on plate.
The way I remember it, this cake had some cocoa in it as well. It would certainly lend itself well to that -- sort of a German Chocolate thing.
I'd try ½ C. cocoa.
I think this recipe originally came from Fanny Farmer, but a friend of mine made it and wrote it out for me.
Posted to FOODWINE Digest 27 October 96 Date: Mon, 28 Oct 1996 17:01:45 +0000 From: "Charles A. Ganger" <chuck.ganger@...>