Recipe - Quick Coconut-Pecan Upside Down Cake

8 tablespoon (1 stick) butter, softened
One half cup Dark brown sugar
One half cup Shredded coconut
2/3 cup Chopped pecans
One half cup Semisweet chocolate
2 tablespoon Milk
1 cup Flour
One half cup Sugar
1 One half teaspoon Baking powder
One fourth teaspoon Salt
One half teaspoon Vanilla
1/3 cup Water
1 Egg

Preheat oven to 350.

Melt 4 TB. butter in small saucepan. Remove from heat, stir in brown
sugar, cocnut, pecans, chocolate morsels, and milk. Blend well. Spread
mixture evenly in bottom of 9" round cake pan. Set aside.

Stir together flour, sugar, baking powder, and salt in mixing bowl. Add
remaining butter, vanilla, water, and egg. Beat bater until smoothe. Pour
over coconutpecan mxture in pan and bake for about 30 minutes or until
toothpick comes out clean. Cool 5 minutes turn out on plate.

The way I remember it, this cake had some cocoa in it as well. It would
certainly lend itself well to that sort of a German Chocolate thing.
I'd try One half C. cocoa.

I think this recipe originally came from Fanny Farmer, but a friend of mine
made it and wrote it out for me.

Posted to FOODWINE Digest 27 October 96

Date: Mon, 28 Oct 1996 17:01:45 +0000

From: "Charles A. Ganger" chuck.ganger@WORLDNET.ATT.NET