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| UPSIDE-DOWN GERMAN CHOCOLATE CAKE | |||
| Yields 9 servings | |||
| 1/2 cup packed brown sugar 1/4 cup butter or margarine 2/3 cup pecan halves 2/3 cup flaked coconut 1/4 cup evaporated milk Cake: 1/3 cup butter or margarine, softened 1 cup sugar 1 pkg. (4 oz.) German sweet chocolate, melted 2 eggs 1 tsp. vanilla extract 1-1/2 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 3/4 cup buttermilk Whipped topping, optional |
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| In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Spread into a greased 9-in. square baking pan. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside. In a mixing bowl, cream butter and sugar. Beat in the chocolate, eggs, and vanilla. Combine the dry ingredients; add to the creamed mixture alternately with buttermilk. Pour over topping in pan. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve with whipped topping, if desired. | |||