Upside Down Chocolate Chip Cake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A nice moist chocolate cake with a different kind of icing Ingredients:
1 cup flour |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
6 tablespoons unsweetened cocoa powder |
1 cup sugar |
1/2 cup vegetable oil |
1/2 cup hot coffee |
1/2 cup milk |
1 egg |
1/2 teaspoon vanilla |
1/3-1/2 cup milk chocolate chips |
3 tablespoons butter |
1/2 cup brown sugar |
4 teaspoons water |
1/2 cup shredded coconut (i use sweetened) |
1/2 cup ground pecans |
Directions:
1. Heat oven to 350°F.
2. Spray 9 inch round cake pan with non stick cooking spray (Pam).
3. Add butter(for the topping) in the cake pan and place in preheated oven until butter has melted (1 minute).
4. Add remaining topping ingredients to pan and set aside. Make sure it is evenly spread over the bottom of the pan.
5. In bowl sift flour, salt baking powder, baking soda, cocoa powder and sugar.
6. In separate bowl whisk together vegetable oil, milk, egg and vanilla.
7. Add to dry ingredients mix well.
8. Add hot coffee mix well.
9. Pour over nut mixture in cake pan.
10. Bake 25-30 minutes or until cake tester comes out clean.
11. Let cool in pan for 5 minutes.
12. Invert on to cake plate add milk chocolate chips, while cake is still warm so they melt a bit.
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