Chocolate Upside-Down Cake

Course : Cakes
Serves: 1
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1/4 cup plus 1/3 cup butter or margarine -- divided
1/2 cup brown sugar -- firmly packed
2/3 cup pecan halves
2/3 cup flaked coconut
2 tablespoons milk
4 ounces sweet cooking chocolate
1 1/3 cups cake flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
3/4 cup buttermilk*
1 teaspoon pure vanilla extract topping
1 pint prepared whipped -- (optional)

Preparation / Directions:

* or 3/4 cup whole milk combined with 2 teaspoons vinegar allowed to stand 5 minutes 1. Melt 1/4 cup butter in 9-inch square pan; blend in brown sugar. 2. Arrange pecan halves in decorative pattern on sugar mixture; sprinkle with coconut and milk. Set aside. 3. Melt chocolate over low heat; cool. 4. Mix flour with sugar, baking soda, baking powder and salt; stir in 1/3 cup butter to soften. 5. Add flour mixture, 1/4 cup plus 2 tablespoons buttermilk and vanilla; mix until all flour is moistened. 6. Beat 2 minutes at medium speed of electric mixer, or 300 vigorous strokes by hand, scraping bowl occasionally. 7. Add melted chocolate, egg and remaining buttermilk; beat 1 minute longer with electric mixer or 150 strokes by hand. 8. Pour over topping in pan; bake in preheated 350 F. oven 45 to 50 minutes, or until cake tester inserted in center comes out clean. 9. Cool cake in pan 5 minutes. invert on serving plate. 10. Serve warm or cooled, topped with prepared whipped topping, if desired.

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