Chocolate Pecan Upside-Down

Recipe Ingredients

8 tablespoons	120ml	Butter
1/2 cup	80g / 2.8oz	Dark brown sugar
1/2 cup	46g / 1.6oz	Coconut
1/2 cup	55g / 1.9oz	Chocolate morsels
2/3 cup	97g / 3.4oz	Pecans - finely chopped
1 tablespoon	15ml	Milk
1 cup	62g / 2.2oz	Flour
1/2 cup	99g / 3.5oz	White sugar
1 1/2 teaspoons	7.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Vanilla extract
1/3 cup	78ml	Water
1		Egg

Recipe 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 tbs of melted butter. Beat until the batter is smooth. Pour over the pecan mixture in pan.

Bake at 350F 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 cup of pecans.

Source:
Bisquick box, 1988

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