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Upside Down Chip Cake Recipe
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Coconut||1⁄2 Cup (8 tbs)|
|Pecans||1⁄2 Cup (8 tbs), coarsely chopped|
|All purpose flour||1 Cup (16 tbs)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs), softened|
Serving size: Complete recipe
Calories 3436 Calories from Fat 1496
% Daily Value*
Total Fat 174 g267%
Saturated Fat 83 g414.9%
Trans Fat 0 g
Cholesterol 652 mg
Sodium 1069.2 mg44.6%
Total Carbohydrates 489 g163.2%
Dietary Fiber 53.1 g212.3%
Sugars 312.6 g
Protein 61 g122%
Vitamin A 63.4% Vitamin C 3.4%
Calcium 130.7% Iron 162.7%
*Based on a 2000 Calorie diet
Heat in a 350° oven until butter is melted.
Stir in the 1/2 cup brown sugar and the water.
Sprinkle with coconut and pecans.
In a medium mixing bowl stir together flour, granulated sugar, cocoa powder, the 1/4 cup brown sugar, and the baking powder.
Add milk, the 1/4 cup butter, the 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 chocolate pieces.
Spoon batter into the prepared pan.
Bake for 40 to 45 minutes or until cake feels firm in center when lightly touched.
Cool in pan on a wire rack for 5 minutes.
Loosen edge of cake from pan; invert onto a serving plate.
Immediately sprinkle remaining chocolate pieces over topping.
Let stand about 30 minutes before slicing.