Upside Down Chocolate Cake

Upside Down Chocolate Cake

Cake

Ingredients

• 2/3 cup butter or margarine, softened
• 1 3/4 cups sugar
• 3 Tbsp. cocoa
• 3 eggs
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• 2 tsp. vanilla
• 3 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1 1/2 cups buttermilk

Directions

Cream butter and sugar. Beat in eggs and vanilla. Add dry ingredients, alternating with buttermilk. Pour over topping in pan. Bake at 350 degrees F for 40-45 minutes or until done. Cool 5 minutes, then invert onto a large serving plate. May serve with whipped cream, if desired.

Sauce

Ingredients

• 1 cup brown sugar
• 1/2 cup butter or margarine
• 1 cup chopped pecans or halves
• 1 cup coconut
• 1/2 cup evaporated milk

Directions

In a saucepan over low heat cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Pour into a greased 9x13 inch pan. Sprinkle with pecans and coconut; drizzle with evaporated milk. Set aside.

By Robin from Washington, IA

Upside Down Chocolate Cake II

Ingredients

• 1 cup bisquick
• 1 cup sugar
• 1/3 cup plus 3 Tbsp. unsweetened cocoa
• 1/2 cup milk
• 1 tsp. vanilla
• 1 2/3 cups hot water

Directions

Mix bisquick, 1/2 cup sugar, 3Tbsp. cocoa, milk and vanilla. Mix well. Spoon batter evenly into lightly greased crockpot. Mix remaining ingredients together and pour over batter in crockpot. Cook on high 2 1/2 hours or until center of cake springs back. Serve with chocolate sauce, cool whip or ice cream

By IMAQT1962 from ILLINOIS