---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Quick Coconut-Pecan Upside-Down Cake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
     1/2 c  Butter; softened
     1/2 c  Dark brown sugar
     1/2 c  Shredded coconut
     2/3 c  Chopped pecans
     1/2 c  Semi-sweet chocolate morsels
       2 tb Milk
       1 c  Flour
     1/2 c  Sugar
   1 1/2 ts Baking powder
     1/4 ts Salt
     1/2 ts Vanilla
     1/3 c  Water
       1    Egg
  
   Preheat oven to 350. Melt 4 tbl. of the butter in a small
   saucepan. Remove from the heat, then stir in the brown
   sugar, coconut, pecans, chocolate morsels and milk and
   blend well. spread the mixture evenly in the bottom of a 9″
   round cake pan; set aside. Stor together flour, granulated
   sugar, bainging powder and salt in a mixing bowl. Add the
   remaining 4 tb. butter, the vanilla, water and egg, and
   beat until batter is thoroughtly blended and perfectly
   smooth. Pour over the coconut/pecan mixture and bake for
   about 30 min., or until a toothpick inserted in the center
   of the cake cmoes out clean. Let cool in the pan for about
   5 min., then turn out onto a serving plate, coconut mixture
   on top. If any of the topping sticks to the pan, scoop it
   out, and spread it on the cake. Serve warm or cold with
   vanilla ice cream, if you wish.
  
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