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