Upside-Down German Chocolate Cake
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 package (4-ounces) German sweet chocolate, melted
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk
Whipped cream, optional
Instructions
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-inch square baking pan.
Sprinkle with pecans and coconut.
Drizzle with evaporated milk and set aside.
In a mixing bowl, cream butter and sugar.
Beat in the chocolate, eggs, and vanilla.
Combine the dry ingredients and add to the
creamed mixture alternatively with buttermilk.
Pour over topping in the pan.
Bake at 350 degrees F 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 cream topping if desired.
Yield: 9 servings.
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