Ingredients
8 tbsp butter
1/2 cup dark brown sugar
1/2 cup coconut
1/2 cup chocolate morsels
2/3 cup finely chopped pecans
1 tbsp milk
1 cup flour
1/2 cup white sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
1/3 cup water
1 egg
Directions
Melt 4T butter. Stir in brown sugar, coconut, pecans, chocolate
morsels, and milk. Blend well and spread on the bottom of a 9 inch
cake pan. Mix dry cake ingredients in a bowl. Add liquids and
remaining 4 T of melted butter. Beat until the batter is smooth.
Pour over the pecan mixture in pan. Bake at 350 degrees for about 30
minutes or until a toothpick inserted in the center comes out clean.
Cover with a large plate and flip. Tap plate and pan firmly on the
counter. Remove cake pan and scrape any remaining topping onto the
cake.
Serve warm with ice cream. It is good without the ice cream but I
serve it with vanilla ice cream scoops that are dusted with cocoa or
with a bit of warm caramel topping garnished with pecans. Utterly
disgraceful decadence!
If you don't like coconut, omit it and use a extra 1/2 C of pecans.
Servings: 1 cake
Chocolate Pecan Upside-Down Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Nut; Pecan
The History of Recipes
Written recipes as a concept can be observed back into distant history, certainly as far into history as ancient Egypt, and possibly even further. In practice though, in the main part, these ancient recipes were just very simple pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Moving our culinary historical trip onwards, we have two books from the 14th Century - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that is popular today, but instead descriptions of the types of food prepared for the rich and powerful of the period. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including coriander, parsley, and basil. The introduction of these new foods and spices was responsible for an increase in recipe publications, many of which are now in academic collections. Over the next few hundred years, the rich families of Wesstern Europe strove to lay on the best banquets, and as a consequence, the best cooks and their recipes were at a premium. Nevertheless, it was during the nineteenth century that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down recipes to help cooks of their time. The arrival of TV brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chocolate Pecan Upside Down recipe.
