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Sift and measure flour. Then sift flour, sugar, cocoa, salt and baking powder together into a mixing bowl. Melt butter and mix with milk and vanilla. Stir into dry ingredients. Add nuts and blend thoroughly. Pour into a well-greased 9x13 inch cake pan.
By Robin from Washington, IA
Have you ever heard of an upside down cake made with coconut, pecans, and chocolate chips before? Well, let me tell you, this cake is just outstanding. It is easy and delicious, and a real favorite.
Preheat oven to 350 degrees F.
Melt 4 tablespoons butter in a small saucepan. Remove from the heat and stir in the brown sugar, coconut, pecans, chocolate chips and milk and blend well (the chocolate chips may soften, but won't melt). Spread the mixture evenly in the bottom of a 9 inch round cake pan; set aside.
Stir together the flour, sugar, baking powder and salt in a mixing bowl. Add the remaining butter, vanilla, water, and egg, and beat until the batter is thoroughly blended and perfectly smooth. Pour over the coconut-pecan mixture and bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool in the pan for about 5 minutes, then turn out onto a serving plate. If any of the topping sticks to the pan, scoop it out and spread it on the cake. Serve warm or cold.
Source: The Fannie Farmer Baking Book by Marion Cunningham
By Copasetic 1 from North Royalton, OH
Shared on: 11/13/2011
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