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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From BH & G magazine. Ingredients:
3 tablespoons butter |
1/2 cup packed brown sugar |
4 teaspoons water |
1/2 cup coconut |
1/2 cup coarsely chopped pecans |
1 cup all-purpose flour |
2/3 cup granulated sugar |
1/2 cup unsweetened cocoa powder |
1/4 cup packed brown sugar |
2 teaspoons baking powder |
1/2 cup milk |
1/4 cup butter, softened |
2 eggs |
1 teaspoon vanilla |
3/4 cup miniature semisweet chocolate chips |
Directions:
1. Preheat oven to 350 degrees. Melt the 3 tablespoons butter in a 9 x 13 inch round baking pan. Stir in the 1/2 cup brown sugar and the water. Sprinkle coconut and pecans in the pan. Set aside.
2. 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 chips. Spread batter into the prepared pan.
3. Bake for 40 to 45 minutes or until cake feels firm in center when lightly touched. Cool on a wire rack for 5 minutes. Loosen sides; invert onto a plate. Immediately sprinkle remaining chips over the topping; let stand about 1/2 hour before slicing. Serve warm.
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