Upside-Down Chocolate Chip Cake
From dariana 18 years ago
- 40 minutes to make
- Serves 8
This is to die for. It makes a great cake for dessert, Brunch, or even just to cure your sweet tooth craving.
Ingredients
- 3 tablespoons butter shopping list
- 1/2 cup packed brown sugar shopping list
- 4 teaspoons water shopping list
- 1/2 cup coconut shopping list
- 1/2 cup coarsely chopped pecans shopping list
- 1 cup all-purpose flour shopping list
- 2/3 cup granulated sugar shopping list
- 1/2 cup unsweetened cocoa powder shopping list
- 1/4 cup packed brown sugar shopping list
- 2 teaspoons baking powder shopping list
- 1/2 cup milk shopping list
- 1/4 cup butter, softened shopping list
- 2 eggs shopping list
- 1 teaspoon vanilla shopping list
- 3/4 cup miniature semisweet chocolate pieces shopping list
How to make it
- 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.
- 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.
- 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.
The Rating
Reviewed by 7 people-
This is very good and my guys loved it. I served it warm with a scoop of vanilla ice cream!
michelle73
in Melville loved it
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Glad you gals approve, lets all get together and have a huge cake fest! :-)
dariana
in loved it
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chefmeow, be warned......this one is addictive, lol.
dariana
in loved it
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