Here's the cake I made on Valentine's Day
Upside-Down Chocolate Chip Cake:
3 T. butter 1/2 cup unsweetened cocoa powder
1/2 cup brown sugar 1/4 cup brown sugar
4 tsp. water 2 tsp. baking powder
1/2 cup shredded coconut 1/2 cup milk
1/2 cup chopped walnuts 1/4 cup butter, softened
1 cup flour 2 eggs
2/3 cup sugar 1 tsp. vanilla
3/4 cup semisweet choc. chips; (divided 1/2 c. & 1/4 c.)
Preheat oven 350.
Melt 3 T. of butter in a 9 in. round cake pan on stove top burner that is turned on low. Stir in 1/2 cup brown sugar and 4 t. of water. Sprinkle coconut and chopped nuts in the pan and spread it around evenly. Set pan aside.
In medium mixing bowl stir together flour, sugar, cocoa powder, the 1/4 cup brown sugar and the baking powder. Add milk, the 1/4 cup softened butter, eggs and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. By hand, stir in 1/2 cup of the choc. chips (save the 1/4 cup for later). Spread batter into the pan that was set aside. Helps to not plop it all in the center; drop spoonfuls around the pan and spread with a fork or spatula.
Bake for 30 to 35 minutes. I watch the cake at the 30 minute time so it doesn't get to crispy on the edges. In my older oven it took 35 min. Ovens vary so watch closely. Cake will be firm in the center when lightly touched.
When done remove from oven and cool on wire rack for 5 minutes. Loosen sides; invert onto a plate. Immediately sprinkle remaining choc. chips over the topping (sometimes I add a little more. Let stand about 1/2 hour before slicing. Serve by cutting it into wedges like serving a pie.
Serves 8. Serve with whipping cream or cool whip. The cake tastes even better the second day : )
2 comments:
Wow that cake looks delicious, and I am so impressed that you actually sat down to watch a movie with dad! Now the question is...did you stay awake for all of it? :)
I am going to make this!
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