| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
1 |
Cake |
INGREDIENTS
| 8 |
tb |
Butter |
| 1/2 |
c |
Dark brown sugar |
| 1/2 |
c |
Coconut |
| 1/2 |
c |
Chocolate morsels |
| 2/3 |
c |
Finely chopped pecans |
| 1 |
tb |
Milk |
| 1 |
c |
Flour |
| 1/2 |
c |
White sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Vanilla extract |
| 1/3 |
c |
Water |
| 1 |
|
Egg |
INSTRUCTIONS
Melt 4T butter. Stir in brown sugar, coconut, pecans, chocolate morsels,
and milk. Blend well and spread on the bottom of a 9 inch cake pan. Mix
dry cake ingredients in a bowl. Add liquids and remaining 4 T of melted
butter. Beat until the batter is smooth. Pour over the pecan mixture in
pan. Bake at 350 degrees for about 30 minutes or until a toothpick
inserted in the center comes out clean. Cover with a large plate and
flip. Tap plate and pan firmly on the counter. Remove cake pan and scrape
any remaining topping onto the cake.
Serve warm with ice cream. It is good without the ice cream but I serve
it with vanilla ice cream scoops that are dusted with cocoa or with a bit
of warm caramel topping garnished with pecans. Utterly disgraceful
decadence!
If you don't like coconut, omit it and use a extra 1/2 C of pecans.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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