Chocolate Pecan Upside-down
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 1 | Cake | |
INGREDIENTS
| 8 | T | Butter |
| 1/2 | c | Dark brown sugar |
| 1/2 | c | Coconut |
| 1/2 | c | Chocolate morsels |
| 2/3 | c | Finely chopped pecans |
| 1 | T | Milk |
| 1 | c | Flour |
| 1/2 | c | White sugar |
| 1 1/2 | t | Baking powder |
| 1/4 | t | Salt |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2472
Calories From Fat: 1403
Total Fat: 162.6g
Cholesterol: 431.5mg
Sodium: 1560.4mg
Potassium: 854.4mg
Carbohydrates: 238.7g
Fiber: 14.6g
Sugar: 126.9g
Protein: 28.8g