Chocolate Upside-Down Cake

The Record’s “Recipe of the Week”:
Chocolate Upside-Down Cake by Jan Patten

1/4 cup butter
1-1/4 cups water
1 cup brown sugar, packed
1 cup flaked coconut
2 cups semi-sweet chocolate chips
1 cup pecans, chopped
2 cups mini-marshmallows
1 pkg. milk chocolate cake mix

Heat the butter and water until the butter is melted. Stir in the brown sugar and mix well. Pour into a well greased 9x13 baking dish. Sprinkle with the coconut, chocolate chips, pecans, and marshmallows - in that order.

Prepare the cake mix according to the package directions. Carefully pour over the marshmallows. Bake at 325° for 55 to 60 minutes or until a toothpick comes out clean.

Cool in the pan for 10 minutes before inverting onto a serving plate.

Serve with vanilla ice cream.


Lawrence County Record

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Mt. Vernon, MO, 65712


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