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Ingredients
| unsalted butter: 1 Tbl |
| light brown sugar (packed): 1/2 cup |
| water: 4 tsp |
| canned coconut milk: 1/2 cup |
| pecans (chopped): 1/2 cup |
| all-purpose flour (unsifted): 1 cup |
| granulated sugar: 2/3 cup |
| unsweetened cocoa powder (sifted): 1/2 cup |
| light brown sugar (packed): 1/4 cup |
| baking powder: 2 tsp |
| whole milk: 1/2 cup |
| eggs: 2 |
| semisweet chocolate chips (chips): 3/4 cup |
| vanilla extract: 1 tsp |
| unsalted butter: 1/4 cup |
Upside-down chip cake
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
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.