|
| 1 | cup chopped pecans |
| 1/2 | cup packed brown sugar |
| 1/2 | cup flaked coconut |
| 1/4 | cup butter or margarine, melted |
|
| 2 | oz sweet baking chocolate |
| 1/4 | cup water |
| 1 | cup granulated sugar |
| 1/2 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 2 | eggs |
| 1 1/4 | cups Gold Medal® self-rising flour |
| 1/2 | cup milk |
| 1. | Heat oven to 350°F. In ungreased 9-inch round cake pan, mix topping ingredients. Spread evenly in pan. |
| 2. | In small microwavable bowl, microwave chocolate and 1/4 cup water on High 1 minute to 1 minute 30 seconds or until chocolate is melted. Stir to blend. |
| 3. | In medium bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well. Stir in chocolate mixture until blended. Pour batter over topping in pan. |
| 4. | Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cake to loosen. Place serving plate upside down over cake in pan; turn plate and pan over. Remove pan. Serve warm or cool. |
| Decrease sugar in cake to 3/4 cup. Decrease butter in cake to 1/3 cup. Bake 50 to 55 minutes. |
|
| A scoop of ice cream or a dollop of whipped cream partners well with this cake. |
Nutrition Information:
570 ( 300); 33g ( 15g, 1/2g); 100mg; 410mg; 63g ( 2g, 45g); 6g 15%; 0%; 15%; 10% 2 ; 2 ; 0 ; 6 4